Tiramisu
This Italian classic has two drawbacks: everyone claims their grandmother’s recipe is the only authentic one, and this version uses cream – so it’s not for purists.
Serves: 6
Preparation time: 30 min
Chilling time: at least 1 hour
Ingredients:
- 6 egg yolks
- 250 ml double cream
- 125 g sugar
- 500 g mascarpone
- 30 ladyfingers
- 200 ml espresso
- 50 ml Amaretto
- Cocoa powder
Instructions:
- Whip the cream with a bit of sugar until stiff. In a clean bowl, beat the egg yolks with the remaining sugar until light and fluffy.
- Fold the mascarpone into the egg mixture, then gently fold in the whipped cream, keeping as much air in the mixture as possible.
- Mix the espresso and Amaretto in a shallow dish. Dip the ladyfingers briefly and arrange them on the bottom of a dish.
- Cover with half the mascarpone mixture. Add another layer of dipped ladyfingers and top with the remaining mascarpone mixture.
- Smooth the top and cover the dish. Chill for at least 1 hour in the fridge.
- Dust with cocoa powder just before serving.
