This classic of Italian desserts has managed to cross borders and we have made it one of ours. The reasons: it does not require an oven, it is quick and easy to prepare and, in addition, it is so delicate and rich that no one can resist its flavor. The secrets of a good tiramisu are to make it very creamy and to dip the biscuits in the coffee just enough so that they do not break.
> 100 g of sugar
> 12 ladyfingers
> 100 g cocoa powder
> 200 ml of espresso coffee
> 3 eggs
> Almond liqueur (amaretto)
> 300 ml of cream to assemble
> 250 g mascarpone cheese
1. Whip the cream, very cold, with 50 g of sugar.
2. Separate the whites from the egg yolks. Whip the egg whites until stiff.
3. Mix the yolks with the rest of the sugar (50 g) and add the mascarpone cheese gently, without beating it, and the cream. Incorporate the egg whites gently with a spatula and using enveloping movements so that they do not fall.
4. Dissolve 30 g of cocoa and a splash of almond liquor in very hot coffee.
5. Lightly dip the biscuits in the coffee and place them on the bottom of a mold. Pour half of the cream on top. Place another layer of sponge cakes equally soaked in coffee and cover with the rest of the cream.
6. Put it in the refrigerator for a few hours, until it is very cold.
7. When serving, sprinkle the tiramisu on top with the rest of the cocoa powder sifted through a sieve.
Difficulty: low
Time: 30 minutes cooling time
Servings: 4
Calorie intake: 650 kcal
