Tiramisu
8 servings
20 minutes
It seems that this dessert is hundreds of years old, but in fact it was invented in the sixties and seventies. A multi-layered structure of mascarpone, eggs, savoiardi biscuits with the addition of Amaretto liqueur.
1
Prepare the necessary ingredients.
2
Beat the yolks with half the sugar until pale for 3-4 minutes using a mixer.
- Egg yolk: 6 pieces
- Sugar: 100 g
3
Gradually add the mascarpone.
- Mascarpone cheese: 450 g
4
In another bowl, beat the egg whites with the remaining sugar until glossy and stiff peaks form.
- Egg white: 4 pieces
- Sugar: 100 g
5
Gently fold the egg whites into the cheese mixture.
- Egg white: 4 pieces
6
Add amaretto to the cooled coffee.
- Freshly brewed coffee: 375 ml
- Amaretto liqueur: 2 tablespoons
7
Dip the cookies in coffee and layer them in a single layer at the bottom of a 20x30 cm dish.
- Freshly brewed coffee: 375 ml
- Savoiardi (ladyfingers): 400 g
8
Spread half of the mascarpone cream on the cookies. Place a second layer of cookies on top, previously dipped in coffee. Cover with the remaining cream. Refrigerate the tiramisu for 4-8 hours.
- Mascarpone cheese: 450 g
- Freshly brewed coffee: 375 ml
- Savoiardi (ladyfingers): 400 g
9
Sprinkle cocoa on the tiramisu before serving.
- Cocoa powder: 20 g
10
Submit.
