Prep. time: 45
Cook Time: 0
Difficulty: 2 out of 5
People: 6
Ingredients:
3 large egg yolks
½ cup of sugar
½ cup + 2 tablespoon mascarpone cheese
1 cup whipping cream
1 teaspoon vanilla
1 tablespoon sugar to add to the whipping cream optional
2 ½ cup cold Nesquik
17/24 Italian cookies called Pavesini
3 tablespoon unsweetened cocoa powder for dusting
Preparation:
In a bowl, beat the egg yolks then add the sugar and beat for two to three minutes.
Place the bowl over a double boiler and continue whisking for 10 minutes on low heat.
The egg and sugar mixture should get lighter in color, and now it is called sabayon or Zabaglione. Remove the sabayon from the heat and let it come to room temperature.
Add to the previous mixture, mascarpone cheese, and vanilla. Beat the ingredients until combined.
In a different bowl (it’s better to leave the mixing bowl in the fridge for 15 minutes before using it.) pour the cream and beat until stiff peaks.
Add half the whipped cream to the previous egg mixture and fold using a spatula. Add the other half and continue folding until combined. Do not overfold.
Dip the Pavesini in the Nesquik for a second or two, do not soak the Pavesini or the tiramisu will collapse.
Arrange the dipped pavesini cookies at the bottom of a 7-inch baking pan.
Spoon half the mascarpone mixture over the arranged pavesini. Spread the mixture evenly using a spatula or spoon.
Repeat the previous step by arranging another layer of dipped pavesini and topping it with tiramisu cream.
Cover and refrigerate for up to six hours.
Dust the tiramisu with cocoa powder before serving.
Chef tips: Always refrigerate tiramisu and keep it covered. Tiramisu will get soggy if left in the fridge for more than two days. I don’t know anyone who can keep tiramisu for two days. Usually, it is gone the same day or the next!
Check more recipes from: Chef Gianluca Deiana Abis
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