Tiramisu
I personally have never been a fan of Tiramisu, until I had it in Florence, Italy. Tiramisu in America just does not compare to the authentic Italian version. This became my own recipe as I went in search of recreating what I experienced in Italy. It is so close to our Italian experience, and so good.
Ingredients
- 3 eggs very fresh
- 150 grams sugar
- 500 grams mascarpone
- salt pinch
- 1 1/2 cup cold espresso coffee
- 2 shots amaretto
- dark Chocolate Bar the best you can find
- 1 pkg lady fingers
- dutch-process cocoa powder for dusting
Instructions
- Place the egg yolks and sugar in a bowl, using an electric mixer, whisk for 5-6 minutes or until the egg mixture is very pale and fluffy. Add the Mascarpone and whisk gently to ensure that there are no lumps.
- Using very clean and dry equipment whisk the egg whites and salt until firm peaks form.
- Gently fold the whipped whites into the mascarpone mixture.
- Add the amaretto to the coffee and dunk the lady fingers into the mixture one at a time, and only on one side. This is what keeps them from being soggy.
- As you dunk the lady fingers, place them in the bottom of your dish, coffee side up. When the first layer is complete, pour 1/2 of the mascarpone mixture over the lady fingers. Sift cocoa over the mascarpone mixture and then heavily grate the dark chocolate over the cocoa. Repeat the entire process.
- Cover and refrigerate for at least 4 hours but preferably overnight.