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Preparation Time : 180
Cook Time : 30
Total Time : 210
300 g mascarpone
200 g ladyfingers
70 g confectioner's sugar
200 ml fresh espresso (cold)
2-3 tbsp unsweetened cocoa powder
2 tbsp Amaretto or Rum
1 pinch of salt
Separate the eggs. whisk egg yolks with half of the confectioner's sugar until it is pale and fluffy. Add 1 table spoon of Amaretto and mascarpone and whisk until smooth.
Beat the egg whites with a pinch of salt until it is a stiff form. Carefully whisk in the remaining confectioner's sugar.
Carefully fold the beaten egg whites into the mascarpone cream.
Combine espresso with 1 table spoon of Amaretto in a shallow dish. Dip ladyfingers in the espresso and layer the wet ladyfingers in bottom of the serving dish.
Cover with a layer of mascarpone cream and top with a fine layer of grated cocoa powder.
Repeat step 5 until all ingredients are used up. Finish up with a layer of mascarpone cream and lastly a layer of fine grated cocoa powder. Refrigerate the tiramisu for 3 hours before serving at minimum.
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