The tiramisu taste and texture, the freshness in addition!
Step 1: Ingredients
- 4 eggs,
- 100 g powder sugar (1/2 cup),
- 1 vanilla sugar packet,
- 30 cl cold whipping cream or heavy cream (10 fl oz),
- 250 g mascarpone (8 oz),
- 6 ladyfingers biscuits (sponge biscuits),
- 1 stick of soluble coffee (or 1 teaspoon coffee extract).
Step 2: Coffee
Dilute the coffee stick in 2 tablespoons of water.
I always start by this step to have the good smell in my kitchen ;-)
Step 3: Cream
Whip the well chilled cream until obtain a foamy consistency (no need to mount it in whipped cream).
Tip: To avoid splashing cover your container with cling film.
Step 4: Mixture
Whisk the egg yolks and the 2 sugars until the mixture is pale and frothy.
Add the coffee and the mascarpone.
Beat the egg whites until stiff (there is no picture, but I’m sure you know what it looks like…).
Gently mix everything together.
Step 5: Glaciation
Pour into the ice cream maker and let it run for 40 min.
If you don’t have an ice cream maker : pour into a container and put it into the deep freezer. Stir with a fork every 15 minutes to prevent crystallisation.
Step 6: Biscuits
Meanwhile crush roughly the biscuits.
Tip: to avoid crumbs everywhere put them in a bag and crush with the rolling pin.
Step 7: Last Step
Pour 1/3 the ice cream, sprinkle with crumbled ladyfingers and bitter chocolate powder. Repeat twice.
Last tip : during this last step, the ice cream tends to heat (unless you have 3 pairs of arms) so put the ice cream 2 hours in the fridge freezer before putting it back in the deep freezer (to prevent crystallisation).