A traditional Tiramisù, with a twist — a slight Amaretto flavoring. Very nice if your preferred end-of-Italian-meal liqueur is Amaretto.
Ricetta del Tiramisù
- 6 Eggs
- 16 oz (500 g) Mascarpone
- 2/3 c (150 g) sugar
- 1 lb (500 g) Savoiardi (or 'Lady Finger' cookies) enough for 2 layers
- 2 c (8 tazzine size cups) coffee, preferably espresso
- 2 oz (50 ml)Amaretto (or your preferred liqueur)
- 1/2 c (100 ml) Bitter cocoa powder
- Step 1 Before you start preparing the recipe, it is important to take some small steps to get the best result. Make sure you take the Mascarpone out of the fridge about 30 minutes before preparation. Let the eggs reach room temperature before using.
- Step 2 Divide the egg whites from the yolks and put them in two separate bowls. Add 2/3 cup (70 g) of sugar to yolks. Beat the yolks until smooth and creamy. Add Mascarpone to the beaten yolks a little at a time and beat until it is a soft and homogeneous cream.
- Step 3 Beat egg whites for 1 minute, continue beating while sprinkling in the remaining sugar (less 2 1/2 tsp for step 3). Beat until mixture is firm and will remain in bowl tipped upside down.
- Step 4 Add the egg whites and Mascarpone mixture to the yolk compound. Delicately fold together, mixing everything from bottom to top, retaining fluffiness. Put the cream in the refrigerator to cool until ready to assemble.
- Step 5 In a small bowl large enough to dip the lady fingers, add 2 1/2 tsp (10 g) of sugar, the liqueur and coffee and mix well for the cookie bath.
- Step 6 Now assemble your tiramisu in a baking dish. First a layer of the cream mixture, next a layer of lady fingers dipped in the coffee and liqueur. Repeat with a second layer. Top with remaining cream mixture. forming mounds for aesthetics
- Step 7 Place the Tiramisu in the fridge for at least two hours.
- Step 8 Shortly before serving, sprinkle the surface with bitter cocoa powder.
Video guide — in Italian but helps with preparation.