Experience the unparalleled softness of the Professor’s Tiramisù, a heavenly twist on Italy’s favorite dessert. Imagine: layers of light and fragrant Savoiardi BIS, like clouds, delicately soaked in the intense aroma of Caffè BIS, blending voluptuously with a generous and velvety mascarpone cream.
Each bite is a flavor explosion, a perfect balance of coffee’s bitterness, cream’s sweetness, and the airy texture of the ladyfingers. A final dusting of cocoa, sweet or bitter to your taste, seals this flavor symphony.
🛒 INGREDIENTS
- 2 packages of Savoiardi BIS
- 100 ml of Caffè BIS (one generous cup)
- 850 gr of Mascarpone Cheese
- 9 eggs
- Sugar
- Milk
- Cocoa powder to taste (sweet or bitter, as desired)
📝 DIRECTIONS
- Let’s prepare the cream: In two bowls, separate the egg yolks from the egg whites, which we will whip until stiff peaks form. Add the sugar to the egg whites. In the other bowl, mix the egg yolks with the mascarpone cheese and sugar, and then whisk the mixture. Now, gradually fold in the egg whites, mixing gently to obtain a soft cream.
- Prepare the Caffè BIS, sweeten it, and let it cool.
- Assemble the tiramisu: Lightly dip the fragrant and light Savoiardi BIS in the coffee, and layer them in a mold, alternating with the cream.
- To finish, add plenty of cream to the mold. Remove it and dust with cocoa powder.
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🎯 FOCUS PRODUCTS
- Savoiardi BIS: Their light and porous texture is specifically designed to absorb the right amount of coffee without losing their pleasant bite. Their elongated shape makes it easy to create uniform layers in your tiramisu.
- Caffè BIS: A selected blend for an intense and persistent aroma. Its rich taste perfectly complements the creaminess of the mascarpone and the sweetness of the other ingredients.
💡 Extra Tips
- A Touch of Liqueur: For a more sophisticated flavor, don’t hesitate to add a tablespoon of your favorite liqueur to the coffee before dipping the ladyfingers.
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