There are many recipes and versions of Tiramisu but the basic and original ingredients are: mascarpone cheese, eggs, espresso, some sugar, amaretto liquor and lady fingers of course. This recipe will be the purest version of real Italian dessert. I have tried Tiramisu many times in restaurants all over the world and still I like the most the one I prepare at my own kitchen.
Prep Time: 15 minutes
Wait Time: 120 minutes
Ingredients:
- 2 packages of lady fingers (sponge fingers) - approx 300 g
- 6 pasteurized eggs
- 3 Tbsp sugar
- 500 g mascarpone cheese
- 8 small (8oz) espresso cups
- 4 shots of amaretto liquer (can be also brandy, cognac or rum)
- 4 Tbsp unsweetened cocoa to dust
Method:
1. Prepare espresso shots and pour all into a shallow flat bowl. Add three shots of amaretto and 1 Tbsp of cacoa. Leave aside to cool down.
2. Beat egg yolks with sugar until thick and pale, about 5 minutes. Add mascarpone cheese and 1 shot of amaretto (can be also brandy, rum or cognac). Again keep mixing until creamy.
3. In a separate mixing bowl, beat egg whites.
4. Pour beaten egg whites into mascarpone and mix only a bit in order to blend all the ingredients. Do not over mix.
5. Dip lady finger biscuits in the espresso mixture just long enough to let them absorb enough espresso and amaretto mixture (approx. 5 sec). Remember to do it with sugare side up. Make sure all biscuits after espresso bath look completely dark.
6. Place the soaked ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Remember to lay biscuits with sugar side down.
7. Once the first layer of biscuits is ready, put the mascarpone mixture across. The layer should be about 1 cm thick. So with that amount of mascarpone - egg mixture it should be about a half of the mixture.
8. Dip another layer of espresso moistured lady fingers on the mascarpone mix. Lay them sugare side down.
9. Spoon last layer of mascarpone across the biscuits. The layer again should be about 1 cm thick.
10. Dust remaining cocoa on the top of mascarpone mixture.
11. Cover ready Tiramisu with a wrap and refrigerate for at least 2 hours, up to 8 hours.
ENJOY!!!
