Real Tiramisu, made by Chef, the classic recipe. With biscuits, coffee with Amaretto or Marsala and egg cream with mascarpone and sugar, covered with a generous layer of cocoa.
First mentioned in a cookbook in the Venetian region, in 1983 and invented somewhere in the 60’s and 70’s, tiramisu in Italian means “take me/ get me up” or “cheer me up”.
Ingredients: 4 large eggs, 4 tablespoons caster sugar, 500g mascarpone, 1 cup coffee, approx. 50-70ml of Amaretto, 1 packet of biscuits, about 2 tablespoons of cocoa. The biscuits, mascarpone and Amaretto we buy from Lidl, they are very good (and from time to time you find them on sales).
Note: beware of eggs, they must be fresh and from a verified source!
First you make the coffee and put it to cool, then mix it with Amaretto.
Carefully separate the egg whites from yolks into two separate bowls. In a bowl, mix with the robot (or hand) 4 egg yolks with a third of the sugar, until the sugar melts. In the second bowl, mix the egg whites with the remaining two-thirds sugar and a pinch of salt until the sugar melts and you get a strong meringue. When the meringue is ready, add the mascarpone to the yolk cream, then the meringue and mix lightly, by hand, to blend well.
In a higher tray, place a layer of biscuits, passed through the coffee, then half the cream, another layer of biscuits with coffee and the other half the cream. Sprinkle cocoa on top to cover all the cream.
Refrigerate overnight and eat the next day. If you don’t have patience, at least 4 hours, says Chef. 🙂
There are 8 generous portions in our tray. Depending on how much Amaretto you put in it, see if you get behind the wheel or not. 😛
It is such a good disaster that it is consumed at the speed of the light! :)))))
Along with a cup of hot coffee, hmmm, good for both when is cold and hot outside. 😀
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