What best than a classic Italian dessert.
Ingredients:
- 250 gr Mascarpone
- 50 gr white sugar
- 250 ml coffee (black)
- 25-50 ml Amaretto
- 3 eggs
- 1 box ladyfinger biscuits (approx 30 biscuits)
- Pinch of salt
- Cocoa powder and/or chocolate decorations
Utensils:
- 2 Large mixing bowls
- 1 small bowl (shallow)
- 1 oven dish (ceramic or glass)
- Electric mixer
- Spatula
- Whisk
Steps:
- Before you start, make sure that both the eggs and coffee are room temperature.
- In a small shallow bowl (or soup plate) mix the coffee and amaretto
- Make sure the mixing bowls are clean and free of grease.
- Split the egg yolk and egg white in 2 separate large mixing bowls.
- Take the bowl with the egg yolk and add the sugar.
- Thoroughly whisk the egg yolk mix until the mixture is smooth without lumps.
- Gradually add the Mascarpone to the mixture while stirring.
- Place the egg yolk bowl in the fridge.
- Add a pinch of salt to the egg white (this will help it stabilise in the next step)
- Using an electric mixer (hand or robot), beat the egg white into a white smooth foam. Start off slow and increase the volume when the mixture starts changing colour/texture.
- Slowly incorporate the egg white foam into the Mascarpone by turning it over with the help of a spatula.
- In an oven dish, cover the bottom with the first layer of Mascarpone cream.
- Dip the ladyfinger biscuits one by one in the coffee mix and build a new layer of biscuits on top of the Mascarpone mix.
- Alternate between one layer of Mascarpone and one layer of biscuits.
- End with a final layer of Mascarpone cream.
- Let the tiramisu rest in the fridge for 12 – 24 hours. The Mascarpone cream will firm up during this process.
- Before serving, you can add decorations as you wish. Use a sieve and some cocoa powder to dust the top and/or add chocolate decorations.
Tips and tricks:
- Refrain from adding the decorations before having your tiramisu rest in the fridge for the allotted time described. The decorations will sink through the soft Mascarpone cream. Any cacao powder present might melt/delude due to the cream still being liquid.
- It is of extreme importance that both the eggs and coffee are of room temperature. Cold egg white will have a harder time to transform into foam. Warm coffee can destabilise the Mascarpone cream.