Tiramisu with mascarpone cream

Directions

1. We place a pot containing 1 liter of water on the stove to bring it to a boil. ⏱ ≈ 10 min
2. We add the sugar and coffee, then let it simmer. ⏱ ≈ 40 min
3. We need 4 eggs. ≈ 3 min
4. Separate the egg whites from the yolks, and we will only use the yolks. ≈ 2 min
5. In the bowl where the yolks are, we add 4 tablespoons of sugar and mix with an electric mixer. ≈ 3 min
6. Then, add the vanilla sugar and continue mixing until you have a smooth cream. ≈ 4 min
7. In a bowl, pour in 200 ml of heavy cream and whisk with an electric mixer. ≈ 3 min
8. If the cream has been properly whipped, when you turn the bowl upside down, it won’t fall back. ≈ 3 min
9. The mascarpone is gently mixed to achieve a smooth, even consistency. ≈ 3 min
10. Next, we alternately add a tablespoon of mascarpone and gently mix, lifting the mixture as we go. ≈ 3 min
11. Then, one tablespoon of crème fraîche is added, and the mixture is gently stirred until combined. ≈ 3 min
12. We repeat this process until all the cream and all the heavy cream have been fully incorporated. ≈ 3 min
13. Once the coffee has cooled, it is poured into a container and filtered. ⏱ ≈ 20 min
14. Next, we add walnut extract or an equivalent amount of amaretto liqueur. ≈ 3 min
15. The cookies soften slightly in the coffee, on both sides, and arrange themselves next to each other, forming a kind of tiramisu, with the cream on top. ≈ 3 min
16. Once the base of the tiramisu is covered with a layer of ladyfingers, add half of the cream. ≈ 3 min
17. We mix the ingredients and add the second layer of biscuits. ≈ 3 min
18. Next, the remaining cream is added and mixed. ≈ 3 min
19. Once the filling is uniform, the pie is placed in the refrigerator. ⏱ ≈ 2 hr