For Tiramisu Cream:
6 egg yolks
2 fingers over 1 cup of water (makes a full glass with 240ml cups)
2 tablespoons milk
400g mascarpone cheese (or labne)
1 pack of vanilla
200ml liquid cream
For the wetting of sponge fingers
2 cups of coffee (such as water-soluble granules, nescafe)
First we will prepare the cream of tiramisunun.
Boil water in a saucepan.
Place a suitable container on the boiling water and pour the egg yolks.
Then add sugar and milk.
Let’s bake for 7-8 minutes until the sugars are completely dissolved.
Let the candies get cool after the melts.
In the meantime, the liquid cream cream mixer until the consistency of cream and let us stand in a separate place. If your cream is flowing itself without squeezing the pack so it is too fluid then I recommend adding 1 tablespoon of flour to the cooking part of the cream. You can add flour in step 3.
Add the creamy egg yolks to the mascarpone cheese. You can also choose labne cheese.
Then add the vanilla and mix.
Finally, add the liquid cream that we whipped, and gently mix it with the spatula without turning off the cream.
Let’s continue mixing until the cream is completely mixed. Our tiramisu cream is ready, now let’s start preparing the dessert.
Let’s spread out half of Tiramisu’s cream.
Let’s pour the biscuit diesel and the remaining cream into the top of the dessert.
Let’s cover the dessert and cover it with cocoa. Our original Italian tiramisu dessert is ready.
You can serve it for 1 night after resting from the fridge.