Tiramisu
Procedure
Add 2 teaspoons of sugar and 4 tablespoons of rum to espresso. Cool
it down for at least 3 hours in the fridge.
Separate egg yolks from egg whites.
Mix 7 egg yolks with ¼ cup of sugar and use a double boiler to cook
egg yolks until they start to thicken. Mix constantly (about
10 minutes). Leave to cool (about ½ hour). Add 2½ cups of
mascarpone cheese to it.
Mix 7 egg whites with ¼ cups of sugar and a pinch of salt. Use a
mixer until you achieve hard peaks. Into that mixture add egg yolk mix.
Quickly dip ladyfingers into espresso mix. Dip each side separately and keep it VERY short (less than a second for both sides).
Layer cake in following order: ladyfingers, cream, chopped chocolate, cocoa powder; repeat.
Cool down in the fridge for 5 hours (minimum); ideally overnight.
Ingredients
4 cups |
Espresso | |
4 tbsp |
Dark rum | |
½ cups |
Caster sugar | |
500 g |
Mascarpone | 2½ cups (20 oz) |
1 packet |
Lady fingers | |
4 tbsp |
Chopped dark chocolate | |
4 tbsp |
Unsweetened cocoa powder | |
7 |
Eggs | |
1 pinch |
Salt |