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Tiramisu
Ingredients
The amount of ingredients is calculated for 6 persons. You can easily calculate the amount needed for any other number of cunsuments, Just scale the amounts in linear fashion.
- 3 Eggs
- 75 g white small grained Sugar
- 40 ml Amaretto
- 500 g Mascarpone
- 250 ml Espresso
- 250 g ladyfinger
- 2 spoonfull of cocoa powder
Preparation
You need the following tools prepared and ready:
- beaker
- egg whip
- small, flat dish
- Tiramisu dish
- big spoon
- small sieve
Proceeding
When cooking the Tiramisu, you have to work for two different parts. The lower tier is made of the soaked ladyfingers and the espresso while the upper tier is made of the cream. You might want to start with the cream first.
Preparing the cream
Separate the egg yolk from the white of the egg and fill the yolk into a beaker. After that add the sugar as well as half the volume of the amaretto into the beaker and mesh it firmly with an egg whip. When done, turn nuder the whole part of the mascarpone. Mix the egg white with an egg whit until you have a hard foam and carefully add it to the mascarpone cream to have a more lofty cream instead of a heavyset cream.
Preparing the bisquit
The rest of the Amaretto as well as the espresso will be filled in a small dish and mixed. Now very shortly soak the ladyfingers in that mixture and arrange them in the final Tiramisu dish to form a solid tier on the ground. Be aware that you soak the ladyfingers only a very short time. Actually just let them dip inside the liquid or they will be sobby and the Tiramisu will clog together instead of being lofty.
Marrying
After you have filled the Tiramisu dish with the espresso soaked ladyfingers and have a solid tier on the ground, Gently apply the previously created cream on top of it and smoothen it out with a huge spoon to form a tier that is in height about 2/3 the hight of the ladyfinger tier. Afterwards add the cocoa powder through a sieve on top of the Tiramisu to form a solid, dark brown topping where you can not see the cream looking through. Put the Tiramisu in a fridge for about 30 minutes to cool down and you are done.
Serving Tip
When serving the dessert you might want to do so on a cooled plate, cut in a square form of about 4 to 8 cm in size for convenient enjoying. Served best with a small spoon or fork with finery of cocoa powder as a roundup.
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