Spanish Tiramisù

Ingredients

While the original Italian Tiramisù is traditionally made with ladyfingers, our Spanish adaptation replaces them with a popular Spanish sponge cake called "bizcocho." Additionally, we infuse the coffee mixture with a hint of Spanish brandy or sherry to add a unique Spanish touch to the dessert. 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
• 75g (2.6 oz) granulated sugar 75g (2.6 oz) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 200ml (7 fl oz) strong brewed coffee, cooled 200ml (7 fl oz) strong brewed coffee, cooled
• 2 tablespoons Spanish brandy or sherry 2 tablespoons Spanish brandy or sherry
• 200g (7 oz) Spanish sponge cake (bizcocho), sliced 200g (7 oz) Spanish sponge cake (bizcocho), sliced
• Cocoa powder, for dusting Cocoa powder, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 25g (total), 10g (sugars)
• Protein: 6g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, beat the mascarpone cheese until smooth.
2. 2.
   In a separate bowl, whisk the egg yolks, sugar, and vanilla extract until creamy.
3. 3.
   Gradually add the mascarpone cheese to the egg yolk mixture and mix until well combined.
4. 4.
   In another bowl, beat the egg whites until stiff peaks form.
5. 5.
   Gently fold the beaten egg whites into the mascarpone mixture.
6. 6.
   In a shallow dish, combine the cooled coffee and Spanish brandy or sherry.
7. 7.
   Dip the sponge cake slices into the coffee mixture, ensuring they are evenly soaked but not overly saturated.
8. 8.
   Arrange a layer of soaked sponge cake slices in a serving dish.
9. 9.
   Spread a layer of the mascarpone mixture over the soaked sponge cake.
10. 10.
    Repeat the layers until all the ingredients are used, finishing with a layer of mascarpone mixture on top.
11. 11.
    Dust the top with cocoa powder.
12. 12.
    Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
13. 13.
    Serve chilled and enjoy the Spanish twist on this classic dessert.

Treat your ingredients with care...

• Bizcocho (Spanish sponge cake) — Ensure the sponge cake is sliced evenly and not too thick to allow for proper soaking of the coffee mixture.
• Spanish brandy or sherry — Use a good quality brandy or sherry to enhance the flavor of the dessert.

Tips & Tricks

• For a stronger coffee flavor, you can add a shot of espresso to the coffee mixture.
• If you prefer a lighter version, you can use light cream cheese instead of mascarpone.
• Garnish with grated chocolate or cinnamon for an extra touch of Spanish flavor.

Serving advice

Serve the Spanish Tiramisù chilled for the best taste experience. It pairs wonderfully with a cup of Spanish coffee or a glass of sweet Spanish dessert wine.

Presentation advice

To make the dessert visually appealing, dust the top of the Tiramisù with a decorative pattern using a stencil or sprinkle cocoa powder in the shape of a Spanish flamenco dancer.