Tiramisu made with homemade mascarpone, it works and it’s cheap

It’s time to prepare tiramisu. If what stopped you was the price of mascarpone, this recipe solves this problem and also presents a simplified and very tasty egg-free cream

A cheaper way for everyone to prepare a delicious Tiramisu, without eggs, by producing your own homemade MASCARPONE.

Recipe for 8 people.

Classic (no restrictions), Vegetarian

Preparation: 00:45 + time to prepare and cook the mascarpone + 8 hours in the fridge

Interval: 04:00

TOOLS

1 Chinois (optional), 1 colander(s), 1 pan(es) (optional), 1 bowl(s), 1 grater (optional)

EQUIPMENT

conventional + mixer

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

SIMPLIFIED TIRAMISU CREAM Ingredients:

– 300 g of icing sugar, sifted

– 4 tablespoons of Marsala wine (or Port wine)

– 500 ml of fresh cream

– 500 g of mascarpone

Ingredients Fresh homemade cream Mascarpone

– 840 g of fresh cream

– 140 ml of lemon juice, filtered.

Ingredients of homemade mascarpone from canned cream

– 1 kg of cream – canned, (each jar 300 g)

– 5 tablespoons of lemon juice, filtered.

Ingredients FOR ASSEMBLY AND FINISHING (TIRAMISU)

– 24 units of champagne biscuits, preferably without crystalline sugar (or enough to make the layers)

– 600 ml of ready-made coffee (see recipe), strong, espresso or filtered, or enough to moisten the biscuits.

– cocoa powder to taste, for sprinkling

– semi-sweet chocolate to taste, finely grated (optional)

PREPARATION:

PREPARATION OF HOMEMADE MASCARPONE:

1. Homemade mascarpone can be made from fresh cream or canned cream. The main difference between them is the time it takes to reach the final product. If you use fresh cream, it takes about 9:30 hours to make it, while for canned cream it takes about 4:00 to reach a firm consistency. On the other hand, although both experiments showed excellent results, the one with fresh cream is a little more similar to the original product. So your choice should be based on the ease with which you find the ingredients and your availability of time.

2. For a large recipe, like the one pictured, adjust the recipe quantities to 8 servings.

3. Start by preparing the homemade mascarpone, the steps are below and are optional if you decide to make this preparation.

Homemade mascarpone with fresh cream (optional) – this step must be prepared before starting the preparation of Tiramisu:

1. Wash and dry the lemon, squeeze the juice (see quantities in the ingredients) and filter.
2. In a saucepan, over low heat, heat the fresh cream, stirring to avoid the formation of cream, until it starts to boil.
3. Still on low heat, add the filtered lemon juice and, stirring constantly, cook for about 5 minutes until it has thickened slightly.
4. Turn off the heat and, in the pan itself, let it cool – about 20 minutes at room temperature – to thicken. This step is essential to get the desired result – don’t skip it.
5. After resting, put the mixture back in the refrigerator for 1 hour, until it has solidified.
6. Line a chinois or fine strainer with a fine cloth or paper filter.
7. Place the already firm cream in the lined strainer and let it drain in the refrigerator for at least 8 hours or the time necessary to reach the firm point of the “mascarpone cream”. (the time depends on the brand of cream).

Homemade mascarpone with canned milk cream (optional) this step must be prepared before starting the preparation of tiramisu:

1. Wash and dry the lemon, squeeze the juice (see quantity in the ingredients) and filter it.
2. In a bowl, mix the canned cream with the filtered lemon juice.
3. Line a chinois or fine strainer with a fine cloth or paper filter.
4. Place the cream in the lined strainer and let it drain in the refrigerator for at least 4 hours or the time necessary to reach a firm consistency (the time is estimated and depends on the brand of the cream).

PREPARATION OF TIRAMISU:

1. Separate the ingredients and utensils to assemble the recipe.
2. Choose a large bowl or individual deep bowls to make 3 layers. Test only with biscuits first to check the size.
3. Prepare a strong unsweetened coffee (can be espresso or filtered) and let it cool.
4. Grate the chocolate very finely (optional).

PREPARATION:

HOMEMADE MASCARPONE TIRAMISU CREAM:

1. Beat the fresh cream with a mixer until stiff peaks form.
2. Place the homemade mascarpone in a bowl and, using a wire whisk, mix well.
3. Add the sugar and Marsala or Porto and continue to beat until you obtain a thick, smooth cream.
4. Add the mascarpone cream to the whipped cream and mix, without beating, with the whisk to combine.
5. Work quickly, the cream must remain cold.

TIRAMISU’ – ASSEMBLY:

1. If possible, do 3 layers.
2. Place the coffee in a shallow dish.
3. Dip ⅓ of the biscuits in the coffee and arrange the first layer in a large bowl or individual bowls, placing them next to each other until the bottom is covered. It can “break” if necessary to cover everything.
4. Spread ⅓ of the tiramisu cream over the biscuits. If desired, sprinkle with a little cocoa powder.
5. Repeat the previous steps two more times, ending with the cream. Level well.

FINALIZATION AND ASSEMBLY:

1. Cover the bowl(s) with cling film and place in the refrigerator for at least 8 hours.
2. When serving, remove from the refrigerator and remove the cling film.
3. Sprinkle cocoa powder and/or grated chocolate all over the cake.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.