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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 4 |
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I know that there are already plenty of tiramisu recipes here on zaar. I've been making this one for years. Having it on zaar means I can add it to my shopping list, which is great! It freezes well and can easily be increased. Your serving dish should be of such a size that it holds ca 75g (2 5/8 ounces) ladyfingers in a single layer. Ingredients:
50 g sugar (1 3/4 ounces) |
2 fresh egg yolks |
250 g mascarpone (1/2 pound) |
1/2 lemon, rind of, grated |
2 fresh egg whites |
1 pinch salt |
1 tablespoon sugar |
200 ml extra strong coffee |
1 tablespoon sugar |
3 tablespoons amaretto |
2 tablespoons cointreau liqueur |
150 g ladyfingers (5 1/4 ounces) |
cocoa powder |
Directions:
1. mascarpone mixture:.
2. Using an electric mixer, beat sugar and egg yolks until mixture is bright.
3. Add mascarpone and grated lemon rind.
4. Beat egg whites with the pinch of salt until stiff. Add the sugar and mix until sugar has dissolved.
5. Fold stiff egg whites into mascarpone and put mixture into fridge.
6. liquid:.
7. Add sugar to coffee and mix until sugar has dissolved.
8. Add amaretto and cointreau to coffee and let it cool.
9. assembling:.
10. Use a container or serving dish which holds ca 75g (5 1/4 ounces) ladyfingers in a single layer. Cover your dish with the 75g (5 1/4 ounces) ladyfingers. Pour half of the liquid over the cookies. Do not use more liquid.
11. Spread half of the mascarpone mixture on top.
12. Pour remaining liquid into a small bowl. Dip remaining ladyfingers into it and use them to cover the mascarpone layer.
13. Put remaining mascarpone layer on top. Spread smooth.
14. The tiramisu needs to go into the fridge for at least 2 hours or until you serve it.
15. Just before serving, sprinkle it with some chocolate powder.
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