Tiramisù #2

Tiramisù is a traditional Italian recipe for creating the classic trifle-like sponge and cream cheese dessert flavoured with Amaretto. This version is made without egg whites. The full recipe is presented here and I hope you enjoy this classic Italian dish of: Tiramisù.

prep time

120 minutes

cook time

20 minutes

Total Time:

140 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : Dessert RecipesCheese RecipesCake RecipesItaly Recipes


Ingredients:

20 Ladyfingers or Amaretti biscuits
350g Mascarpone cheese (or use this site's recipe for home-made mascarpone)
250ml double cream
110g caster sugar
2 tbsp strong espresso coffee
2 tbsp Tia Maria (or other coffee liqueur)
2 tbsp Amaretto or Marsala Wine
4 egg yolks
finely-grated zest of 1 lemon
juice of 1 lemon
a few drops of vanilla extract

cocoa powder
icing sugar
slivered almonds, lightly toasted

Method:

Mix together the coffee, coffee liqueur and Amaretto in a cup. Place half the ladyfingers or biscuits in the base of a serving dish then soak well in the coffee mix (until the biscuits absorb all the coffee mixture).

In a bain-marie (double boiler) beat together the egg yolks, sugar, lemon zest and vanilla extract until the mixture turns white and begins to thicken. Set this mixture aside and allow to cool a little.

Meanwhile, in a separate bowl beat together the lemon juice and Mascarpone cheese until soft and light. When the egg mix has cooled sufficiently gently fold this into the Mascarpone mix, adding it a little at a time.

Once the mixture is thoroughly combined pour half the mixture over the coffee-soaked biscuits. Now place the remaining ladyfingers (or biscuits) on top, pushing them gently into the mix.

Cover these with the remaining Mascarpone mixture then place the dessert into the refrigerators for 2–3 hours to set. When ready to serve whip the double cram until stiff and spread over the top of the tiramisù, ensuring you cover the entire surface.

Scatter the almonds over the cream then dust with icing sugar and with cocoa powder.

Serve chilled.