TIRAMISU’
Ingredients:
- 250 g ladyfingers (Italian savoiardi)
- 250 – 300 ml strong cold coffee cocoa powder for cream
- 250 g #RRO mascarpone
- 3 eggs
- 3 tablespoons of sugar
- Liqueur (cognac or whisky or rum)
Make 250 ml of strong coffee & place in a container until cool Make the cream: divide the eggs. Place the yolks in a container with the sugar & mix until pale. Add mascarpone & mix until creamy & soft. Whip the egg whites until firm & add to the cream. Fold everything. Add liqueur & fold gently. Set apart. Take one biscuit, dip it in coffee (not too much, it doesn’t need to be soft) & place it on the bottom of container. Do the same with the others until you covered the bottom of the container. Put on the top a layer of mascarpone cream & add a second layer of mascarpone cream & on the top powder cocoa. Place tiramisu’ in the fridge for a couple of hours before
serving.
NOTE: in order to have a tiramisu’ richer, make more cream. The proportion is around 100 g of mascarpone for 1 egg and 1 tablespoon of sugar. The liquer is at your taste. You can have more than 2 layers, but you always have to finish with mascarpone cream
Adapted From Recipe by Francesca Parrini
