- 5 egg
- 5 tablespoons of granulated sugar
- 500 gr of MASCARPONE cheese
- 1 glass and a half of coffee or Nescafé (made)
- 1 drop of AMARETTO liqueur (a well-known brand is DISARONNO)
- Lady fingers (the quantity required depends on the size of the mold)
- Cocoa powder (with no sugar)
How to make it
Separate the eggs. Put the whites and the yolks in different mixing bowls.
Beat the yolks and 4 tablespoons of granulated sugar. Blend in the mascarpone cheese and stir all together. It must become a thick cream.
Whip the egg whites firmly until they are stiff. Use a wire whip or an electric beater, if it has got the proper device. Then, with a wooden spoon scoop them on top of the cheese cream and fold them very carefully, with slow movements upwards and downwards, from the top to the bottom in order to make a spongy mixture, but without beating at all to avoid the whites decreasing.
Pour the coffee and the drop of liqueur into a soup dish or a deep bowl and add the remaining tablespoon of granulated sugar. Immerse the lady fingers and turn them around quickly. Put them on the bottom of the serving dish, forming a layer. Pour 2/3 of the cheese mixture into it. Proceed in the same way with more ladyfingers to make another layer. Pour the rest of the mixture onto it, covering completely the ladyfingers. Refrigerate it at least for 12 hours.
Just before serving, sprinkle with cocoa powder the whole surface of the tiramisu, helping yourself with a strainer and a spoon, putting some powder into the strainer and dropping it on the tiramisú by doing circular movements with the spoon. This way, the powder will become lighter when falling over it.
Bon appétit! / Buon appetito! / Enjoy your meal
MG for “Entre ollas anda el fuego”