Tiramisu
Ready In: 2 hrs 25 mins
Serves: 4
Ingredients
mascarpone mixture
- 50 g sugar (1 3/4 ounces)
- 2 fresh egg yolks
- 250 g mascarpone (1/2 pound)
- 1⁄2 lemon, rind of, grated
- 2 fresh egg whites
- 1 pinch salt
- 1 tablespoon sugar
liquid
- 200 ml extra strong coffee
- 1 tablespoon sugar
- 3 tablespoons Amaretto
- 2 tablespoons Cointreau liqueur
cookies
- 150 g ladyfingers (5 1/4 ounces)
garnish
- cocoa powder
Directions
- mascarpone mixture:
- Using an electric mixer, beat sugar and egg yolks until mixture is bright.
- Add mascarpone and grated lemon rind.
- Beat egg whites with the pinch of salt until stiff. Add the sugar and mix until sugar has dissolved.
- Fold stiff egg whites into mascarpone and put mixture into fridge.
- liquid:
- Add sugar to coffee and mix until sugar has dissolved.
- Add amaretto and cointreau to coffee and let it cool.
- assembling:
- Use a container or serving dish which holds ca 75g (5 1/4 ounces) ladyfingers in a single layer. Cover your dish with the 75g (5 1/4 ounces) ladyfingers. Pour half of the liquid over the cookies. Do not use more liquid.
- Spread half of the mascarpone mixture on top.
- Pour remaining liquid into a small bowl. Dip remaining ladyfingers into it and use them to cover the mascarpone layer.
- Put remaining mascarpone layer on top. Spread smooth.
- The tiramisu needs to go into the fridge for at least 2 hours or until you serve it.
- Just before serving, sprinkle it with some chocolate powder.
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