Tiramisu is a very recognizable Italian classic. This version without raw eggs uses semi-whipped cream to lighten the mascarpone, making the dessert safer and somewhat lighter without losing the characteristic creaminess. The result remains absolutely irresistible.
Mediterranean
Light coffee tiramisu with mascarpone and cocoa
Light Italian tiramisu with mascarpone, semi-whipped cream, espresso and cocoa. Lighter version of the most famous Italian dessert in the world.
- Spain
- Dessert
- Light
- medium
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 360 kcal
- Protein 6 g
- Fiber 0.5 g
- Carbohydrates 28 g
- Fat 24 g
- Sodium 120 mg
Story behind the dish
Preparation
Light coffee tiramisu with mascarpone and cocoa is a preparation from Spain with medium difficulty. Reserve about 30 minutes in total (30 for mise en place and preparation, 0 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of mascarpone cheese.
- Have ready: 250 ml of whipping cream.
- Have ready: 80 g of powdered sugar.
- Have ready: 2 teaspoons vanilla extract.
- Have ready: 300 ml of cold espresso.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Whip the cream with half the icing sugar until semi-firm peaks
Whip the cream with half the powdered sugar until semi-firm peaks. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Beat the mascarpone with the rest of the sugar and vanilla until smooth.
Beat the mascarpone with the rest of the sugar and vanilla until smooth. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Incorporate the cream into the mascarpone with enveloping movements.
Incorporate the cream into the mascarpone with enveloping movements. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mix coffee with amaretto
Mix the coffee with the amaretto. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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In 25×20 cm platter
In a 25x20 cm dish, place a layer of sponge cakes soaked in coffee. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cover with half of the mascarpone cream
Cover with half of the mascarpone cream. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Repeat layers; finish with cream
Repeat layers; Finish with cream. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Refrigerate for at least 4 hours (preferably overnight); sprinkle with cocoa…
Refrigerate for at least 4 hours (preferably overnight); sprinkle with cocoa just before serving. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Refrigerate what you do not consume the same day: uncooked dishes require maximum freshness.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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