Classic Tiramisù

Ingredients

In this Russian adaptation of Tiramisù, we have replaced the traditional Italian ladyfingers with Russian biscuits known as "pryaniki." These spiced honey cookies add a unique flavor profile to the dessert. Additionally, we have incorporated a touch of Russian vodka into the mascarpone cream, giving it a subtle boozy kick. These modifications infuse the dish with Russian charm while maintaining the essence of the original Tiramisù. 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
• 3 large eggs, separated 3 large eggs, separated
• 100g (3.5 oz) granulated sugar 100g (3.5 oz) granulated sugar
• 1 tablespoon Russian vodka 1 tablespoon Russian vodka
• 200ml (7 fl oz) strong brewed coffee, cooled 200ml (7 fl oz) strong brewed coffee, cooled
• 1 tablespoon cocoa powder 1 tablespoon cocoa powder
• 10 Russian pryaniki biscuits 10 Russian pryaniki biscuits

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 25g (15g saturated)
• Carbohydrates: 30g (20g sugars)
• Protein: 8g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, beat the egg yolks and sugar until creamy and pale yellow.
2. 2.
   Add the mascarpone cheese and Russian vodka to the egg yolk mixture. Mix until well combined and smooth.
3. 3.
   In a separate bowl, beat the egg whites until stiff peaks form.
4. 4.
   Gently fold the beaten egg whites into the mascarpone mixture until fully incorporated.
5. 5.
   Dip each pryaniki biscuit into the cooled coffee, ensuring they are soaked but not overly saturated.
6. 6.
   Arrange a layer of soaked pryaniki biscuits in a serving dish.
7. 7.
   Spread a layer of the mascarpone cream over the biscuits.
8. 8.
   Repeat the layers until all the ingredients are used, finishing with a layer of mascarpone cream on top.
9. 9.
   Sift cocoa powder over the final layer of cream for decoration.
10. 10.
    Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
11. 11.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Pryaniki biscuits — Ensure the biscuits are dipped in the coffee just long enough to soften them without becoming too soggy. This will help maintain the texture and balance of flavors in the dessert.

Tips & Tricks

• For a stronger Russian twist, you can add a sprinkle of cinnamon or cardamom to the mascarpone cream.
• If you prefer a non-alcoholic version, you can omit the Russian vodka or replace it with a small amount of coffee liqueur.
• To enhance the presentation, you can dust the top layer of cocoa powder in a decorative pattern using a stencil.
• For a more intense coffee flavor, you can add a teaspoon of instant coffee granules to the mascarpone cream mixture.
• Allow the Tiramisù to chill for at least 4 hours, or overnight, to achieve the perfect texture and melding of flavors.

Serving advice

Serve the Russian Tiramisù chilled in individual dessert glasses or on small plates. Garnish each serving with a dusting of cocoa powder and a sprig of fresh mint for an elegant touch. Accompany it with a hot cup of Russian tea or coffee for a delightful pairing.

Presentation advice

To create an eye-catching presentation, consider layering the Tiramisù in a glass trifle dish, showcasing the beautiful alternating layers of soaked pryaniki biscuits and creamy mascarpone. Finish it off with a generous dusting of cocoa powder and a few chocolate shavings for an irresistible visual appeal.