tiramisu


This classic dessert is one of my favorite. For an italian dinner-party at a good friends home, I made this delicious Italian dolce. It should be made the night before you intend to serve it.


Makes about 6 portions:

  • 4 egg-yolks
  • 100 g white sugar
  • 1/4 teaspoon of lemonzest
  • 500 g mascarpone
  • 4 egg-white
  • dash of salt
  • 3 dl espresso
  • 1 dl amaretto (sweet almond flavoured liqueur)
  • 250 g lady fingers biscuits

Combine eggyolks and sugar in a bowl and mix it until creamy white. Add the lemonzest and the mascarpone and mix it until blended.

In another bowl beat the egg-whites and dash of  salt until stiff. Add one tablespoon sugar and mix shortly.

Fold beaten eggwhites into the mascarpone mixture and mix only enough to blend. Over mixing will deflate the egg-white.

In a pan or bowl lay the lady fingers biscuits on the bottom and trickle the half of the espresso-amaretto mixture then spoon the half of mascarpone mixture across of the layer of lady fingers biscuits.

Dip another layer of biscuits to the espresso-amaretto mixture and lay them on the mascarpone mixture and spoon a second layer of the mascarpone mixture across the second layer of biscuits.

Refrigerate for a half, better for a whole day before serving.

Before serving sift cocoa powder on the top.

And now, buon appetito!

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Published by

bakeaffairs

Bridget's Bakery Blog

4 thoughts on “tiramisu”

  1. I love tiramisu – but have never made it. I pinned your recipe so I can make it. I like foods that you can make in advance before serving. This looks like a keeper. thanks. Bernice

    Like

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