Tiramisu recipe with whipped cream
Make the coffee and leave it to cool.
Separate eggs. Beat the yolks together with the sugar on the bain-marie until they lighten in color and take on consistency, about 3-5 minutes. The water from the bain-marie should not boil, just make small bubbles. The bowl or pot in which you have eggs should not touch the water. Remove from the heat and allow to cool.
Add the mascarpone. Beat the cream with the vanilla sugar and incorporate it into the egg cream. Put the cream in the fridge.
In a bowl pour the cold coffee and whiskey cream, mix well.
We prepare the tray where we make the tiramisu. And we place a row of biscuits. Put each biscuit in the coffee, twist twice and place in the tray with the sugar side down. Cover with 1/2 of the cream and continue with another layer of biscuits. Put the other part of the cream and garnish with cappuccino and / or cocoa.
It must stay in the refrigerator for at least 3 hours, preferably 1 night. You can replace the whipped cream with the beaten egg whites on the bain-marie, thus destroying the bacteria in the egg.
I use whipped cream because it gives it a better taste. In order not to throw away the egg whites, you can use them for donuts, muffins, or a cake top.
The taste of tiramisu, I think you all know it ... sensational ...: X