Who can resist a classic Tiramisu? This Italian dessert is the perfect blend of creamy, sweet due to the almond liqueur with a hint of coffee. In addition to serving as a dessert, you can also enjoy this dish as a cake with coffee.
Ingredients (4 persons)
- 250 gr. mascrapone
- 2 egg yolks
- 100 ml. Whipped cream
- 120 gr. espresso (3-4 cups)
- 50 gr. Sugar
- 50 ml. Amaretto
- Ladyfingers (suit)
- Chocolate powder
Preparation
Whip the cream in a grease-free bowl until firm.
In another grease-free bowl, add the 2 egg yolks together with the sugar and beat for about 8 minutes until the mixture looks pale yellow and fluffy.
Add the mascarpone to the egg mixture and beat everything well, making sure it remains airy.
Spoon the whipped cream through the mascrapone/egg yolk mixture. Again, you have to make sure that the whole thing remains airy.
Mix the cooled espresso with the Amaretto in a bowl. Grab a baking dish. Dip the ladyfingers briefly one by one in the espresso/Amaretto and place the ladyfinger with the sugar layer down in the dish.
When the bottom of the dish is completely covered with ladyfingers, spoon about half of the whipped cream/mascrapone mixture over the ladyfingers dipped in coffee. Smooth the whole thing until the ladyfingers are no longer visible.
Make a second layer with the ladyfingers dipped in coffee/ Amaretto and finish with a layer of whipped cream/ mascrapone.
Cover with plastic and refrigerate for at least 2 hours to set. It is best to leave it in the fridge overnight.
Serve
Sprinkle cocoa powder in a very fine sieve and sprinkle the top layer of the Tiramisu. Cut the Tiramisu into pieces and serve.
Serve with a Muscat or a Sauternes. We also regularly have an Amaretto with the Tiramisu.
