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- 60 g sugar
- 50 g egg yolks
- 40 ml water
- 4 g gelatin sheets
- 30 g fresh cream
- 160 g mascarpone cheese
- 125 g whipped cream
- 6 ladyfingers
- 1 dark chocolate
- 1 cup of coffee
To prepare this dessert, start with the mascarpone mousse: mix the egg yolks, sugar, and 20 grams of water in a bowl, then heat the mixture in the microwave for about 30 seconds on high. If you don’t have a microwave, heat the ingredients in a water bath at 37°C. Rehydrate the gelatin in the remaining 20 g of cold water, dissolve it in the microwave (or in a pot over low heat), and incorporate it into the previously prepared mixture.
In another bowl, whip the heavy cream and mascarpone with a hand whisk, ensuring there are no lumps of cheese. Add the egg mixture, continuing to whisk. Finally, gently fold in the whipped cream using a spatula, with smooth, upward motions. Transfer the mascarpone mousse into a piping bag with a smooth tip.
Now, assemble the cake. Quickly dip the ladyfingers in coffee and place them on a surface lined with parchment paper. Pipe the mascarpone mousse onto each ladyfinger, sprinkle lightly with cocoa powder, and drizzle with dark chocolate. Transfer the tiramisu fingers into a tray or serving dish, and serve immediately.
