Preparation: 15 min.
Resting: 6 to 24h
Equipment: rectangular
tin, bowl
Tiramisu
Remove the mascarpone from the refrigerator 1 hour in
advance.
Separate the eggs. Whisk the egg whites until stiff (see p. 20)
and set aside in a large bowl.
In the bowl, fitted with egg whisk, blend the yolks and sugar
until pale. Add the Amaretto and mascarpone. Tip this mixture
onto the egg whites and fold in gently with a spatula.
Quickly dip the sponge fingers in the coffee and place a
layer of them on the bottom of the tin, then cover with half
the cream.
Repeat this process, with one layer of coffee-soaked
biscuits then a layer of cream.
Dust with cocoa powder and chill at least for 6 hours.
Ingredients
(serves 4)
• 4 eggs
• 1 tbsp unsweetened
cocoa powder
• 3 tbsp Amaretto
• 300g (14 oz)
mascarpone cream
• 20-24 sponge fingers
• 100g (4 oz) caster sugar
• 200ml (10 fl oz)
strong coffee
Dessert
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52
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