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.
- 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
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.