Shopping list for 8 people
3 cups strong espresso
45g caster sugar
2 free range eggs
250g mascarpone
250ml double cream
Amaretti biscuits
cocoa
optional: 60ml Amaretto
Pour the espresso into a bowl and add half the Amaretto to it.
Put the sugar in a second bowl and separate the yolks from the egg whites.
Beat the sugar with the egg yolks in three minutes thick and pale.
Beat the mascarpone fluffy in a big bowl, the third.
Now you have three bowls, coffee, egg and mascarpone.
Get a fourth bowl and beat the egg whites stiff in it.
Get a fifth bowl for the double cream.
Mix de double cream until you get stiff peaks.
Spoon the egg yolk mixture into the mascarpone.
Mix it quickly fluffy and combined.
Add the cream and the left over liqueur.
Fold it in with a metal spoon, do not mix!
Finally you add the egg whites to the mixture.
Now the mixture looks like in this picture.
Soak the cookies in the coffee/liqueur.
Fill little bowls with alternate layers.
Start with cookies and end with cream.
Smoothen the top neatly.
Sieve some cocoa on top and place the tiramisu at least 2 hours, (preferably overnight for the flavours to blend) in the fridge to stiffen.
Often Tiramisu is made with lady fingers, that's fine. We prefer the flavour of these cookies but the choice is yours.