Bavarian Tiramisù

Ingredients

While the original Italian Tiramisù features ladyfingers soaked in coffee and layered with mascarpone cheese, Bavarian Tiramisù incorporates the traditional Bavarian cream, which is a custard-like dessert made with eggs, cream, and vanilla. This adaptation adds a velvety texture and a touch of sweetness to the dish. We alse have the original recipe for Tiramisù, so you can check it out.

• 250g (8.8 oz) mascarpone cheese 250g (8.8 oz) mascarpone cheese
• 4 eggs, separated 4 eggs, separated
• 100g (3.5 oz) granulated sugar 100g (3.5 oz) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 200ml (7 fl oz) heavy cream 200ml (7 fl oz) heavy cream
• 200ml (7 fl oz) milk 200ml (7 fl oz) milk
• 1 tablespoon gelatin powder 1 tablespoon gelatin powder
• 200g (7 oz) ladyfingers 200g (7 oz) ladyfingers
• 2 tablespoons cocoa powder 2 tablespoons cocoa powder
• 100ml (3.5 fl oz) strong brewed coffee, cooled 100ml (3.5 fl oz) strong brewed coffee, cooled
• 50g (1.8 oz) dark chocolate, grated 50g (1.8 oz) dark chocolate, grated

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 22g (14g saturated)
• Carbohydrates: 30g (18g sugars)
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, beat the egg yolks with half of the sugar until creamy. Add the mascarpone cheese and vanilla extract, and mix until well combined.
2. 2.
   In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
3. 3.
   In a small saucepan, heat the milk until hot but not boiling. Remove from heat and sprinkle the gelatin powder over the milk. Stir until the gelatin is completely dissolved.
4. 4.
   In another bowl, beat the egg whites with the remaining sugar until stiff peaks form.
5. 5.
   Gently fold the whipped cream into the mascarpone mixture, followed by the egg whites.
6. 6.
   Gradually pour the milk and gelatin mixture into the cream mixture, stirring gently until well combined.
7. 7.
   Dip each ladyfinger into the cooled coffee and arrange them in a single layer in a rectangular dish.
8. 8.
   Pour half of the cream mixture over the ladyfingers, spreading it evenly.
9. 9.
   Repeat the process with another layer of coffee-dipped ladyfingers and the remaining cream mixture.
10. 10.
    Sift the cocoa powder over the top layer of cream and sprinkle with grated dark chocolate.
11. 11.
    Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
12. 12.
    Serve chilled and enjoy the Bavarian Tiramisù!

Treat your ingredients with care...

• Ladyfingers — Ensure the ladyfingers are dipped quickly in the coffee to prevent them from becoming too soggy.
• Gelatin powder — Follow the instructions on the packaging to dissolve the gelatin properly.
• Mascarpone cheese — Make sure the mascarpone cheese is at room temperature for easier mixing.

Tips & Tricks

• For a stronger coffee flavor, add a splash of coffee liqueur to the cooled coffee before dipping the ladyfingers.
• To make individual servings, assemble the Bavarian Tiramisù in glasses or ramekins.
• Garnish with fresh berries or a dusting of powdered sugar for an extra touch of elegance.
• If you prefer a lighter version, substitute half of the mascarpone cheese with whipped cream.
• Allow the Bavarian Tiramisù to chill for at least 4 hours to achieve the perfect consistency.

Serving advice

Serve the Bavarian Tiramisù chilled for the best taste and texture. Cut into squares or spoon into individual serving dishes for an elegant presentation.

Presentation advice

Dust the top of the Bavarian Tiramisù with cocoa powder and sprinkle with grated dark chocolate for a visually appealing dessert. Serve on a decorative platter or individual dessert plates for an elegant presentation.