Tiramisu
yield: 6 to 8 SERVINGS
prep time: 30 MINUTES
cook time: 0 MINUTES
total time: 4,5 HOURS
Ingredients:
3 egg whites
3 egg yolks
260 g mascarpone cheese, at room temperature
2 tbsp amaretto liqueur or brandy or rum or cognac (optional)
3+3 tbsp sugar
350 ml freshly pulled espresso or strong coffee, cooled
22-24 ladyfingers, storebought or homemade
unsweetened cocoa powder, for dusting
Directions:
In a clean bowl, whip the egg whites and 3 tbsp of sugar with a hand mixer, for 4-5 minutes until stiff peaks form.
In another bowl, whip the egg yolks with 3 tbsp sugar for 3-4 minutes until the egg yolks are thick, smooth, and pale yellow in color.
Add the amaretto liqueur or brandy or rum or cognac (optional) and mascarpone to the egg yolks and whip until combined.
Gently fold the egg whites into the mascarpone egg yolk mixture.
Tiramisu mascarpone cream
Gather up a 10×15 inch glass container (or you can use small serving glasses), and dip each ladyfinger into the espresso/coffee for 2-5 seconds and layer on the bottom of the serving dish.
Don’t soak the ladyfingers so much that they fall apart. Once you form a layer on the bottom of the dish, spread 1/2 of the mascarpone mixture over the ladyfingers.
strong coffee for the ladyfingers in Tiramisu
Tiramisu- ladyfingers and mascarpone layering
Tiramisu layering
Put another layer of coffee soaked ladyfingers on top, spread over the other half of mascarpone cream and sprinkle with cocoa. Cover up the container with plastic wrap and refrigerate the tiramisu for at least 4 hours before serving.
Pure unsweetened cocoa
Tiramisu
Tiramisu decorated with cocoa powder and chocolate
Tiramisu decorated with cocoa powder
Tiramisu decorated with cocoa powder in a smaller serving glass
