Reviving a classic of Italian cuisine, nothing like finishing a meal or dinner with a delicious dessert. Adding a special touch with a coffee sauce. A subtle and intense dessert for its flavor of coffee and chocolate.
500 milliliters espresso coffee, for the coffee sauce
150 grams sugar, for the coffee sauce
Preparation
20 mins
20 mins
Medium
Ladyfingers: Preheat the oven to 200° C. Separate the egg yolks from the egg whites. Beat the egg whites with a pinch of salt until stiff peaks form. In another bowl, beat the yolks with the sugar until they are thick and pale. Gradually add the sifted flour mixed with the baking powder using a plastic spatula, folding gently to combine. Finally, fold in the beaten egg whites into the previous mixture gradually. Line a baking sheet with parchment paper and pour our mixture onto the sheet, spreading it evenly with the help of an offset spatula. Bake for 14 to 18 minutes, until the sponge is slightly golden. Let it cool in a place without drafts so that our sponge remains soft and does not dry out.
For the Tiramisu:
In a bowl, whip the egg whites until stiff and set aside. In another bowl, beat the yolks with the sugar until thick and pale. At this point, gradually add the mascarpone while continuing to beat, until all the cheese is incorporated. Finally, fold in the whipped egg whites and mix well.
Assembling the tiramisu. In the mold of your choice, usually rectangular, or you can use rings for individual portions. Place a layer of ladyfingers and soak it with coffee and coffee liqueur using a brush. Immediately add a layer of the mascarpone cream we prepared and grate chocolate over the cream layer. Add another layer of ladyfingers, soak it again with the coffee and liqueur mixture. Add another layer of mascarpone cream, and finally, grate dark chocolate on top to finish. Cover well with aluminum foil or plastic wrap, and refrigerate for 12 hours.
Espresso Coffee Sauce.
In a pan, heat the coffee and add the sugar, mixing well. When it reaches boiling point, lower the heat and let it reduce, stirring occasionally until you achieve a syrup-like texture. It's best to store it in a squeeze bottle for later use.
Presentation:
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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