How to make tiramisu at home

Tiramisu is a popular Italian dessert, about which I feel like saying "traditional" and "old". Here only hardly can be called such a recipe that is not more than half a century. For the first time to cook a tiramisu decided in the 70s at the restaurant Le Beccherie, which still exists in the small town of Treviso, North of Venice. The combination of biscuit cookies, espresso coffee, liqueur, egg yolks and creamy mascarpone cheese was so successful that it is difficult to believe that this dessert was invented not so long ago.

You will need

• • 0,5 kg mascarpone cream cheese
  • 1 Cup 35% cream
  • 4 yolks from large eggs
  • 1 Cup granulated sugar
  • 3 tablespoons Amaretto liqueur (you can substitute the same amount of rum or brandy)
  • 26 pieces Savoiardi biscuits (savoiardi)
  • ½ Cup freshly brewed espresso
  • cocoa powder
  • 30 grams of dark chocolate

Instruction

1. How to make tiramisu at home know any self-respecting Italian. However, the secret is simple: for starters, you will need to make another, no less famous Italian dessert, Sabayon (zabaglione, zabaione, sabayon).
   In a heatproof bowl, whisk to a froth the egg yolks. Add half of the sugar and mix with a beater. Set bowl with yolks on the "water bath" and, continuing to whisk, until the mixture begins to thicken. It is important that the water in the bath was not boiling. The ideal temperature is 60 degrees Celsius. If you heat the yolks too much, they will curdle. Original Sabayon prepared with fortified dessert wine Marsala.
2. While the Sabayon is cooled, whip the cream until soft peaks form. The cream should not fall down after you turn off the mixer, but should not "stand". If they "are" this is the stiff peaks and you have too much whipping cream.
3. Now in another bowl, whisk the mascarpone with the remaining sugar and liqueur until obtaining a creamy homogeneous mass.
4. Add the cheese to the Sabayon and stir the mixture for future tiramisu cooking spatula. Put the cream. Gently move spatula the mixture from the bottom up, until you do not get the cream almost uniform pale yellow color.
5. It is, perhaps, the moment of making tiramisu at home – collect all the ingredients together.
   Pour the cooled coffee into a wide bowl and dip biscuits in it so that it is soaked on both sides, but in any case not soaked. Lay the Savoiardi into the form so that you have enough for two layers. Gently cooking spatula apply the first layer of biscuits half of the cream. Flatten and place a second layer of Savoiardi. Again cover with cream and smooth the surface.
6. Take a strainer and garnish the surface of the tiramisu homemade cocoa powder. Make chocolate mug and lay on the surface of your dessert.
7. Put the finished tiramisu in the fridge not less than 4 hours.