Classic Italian Tiramisu

Name: Classic Italian Tiramisu
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italienische Küche
Ingredients: 500 g Mascarpone; 40 Ladyfingers; 2 tbsp Amaretto Liqueur; 2 cups Espresso coffee; 5 tbsp Refined Sugar; 5 Eggs (size M); 2 tbsp Unsweetened Baking Cocoa

6 servings

Under an hour

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Ingredients

500 g Mascarpone
40 Ladyfingers
2 tbsp Amaretto Liqueur
2 cups Espresso coffee
5 tbsp Refined Sugar
5 Eggs (size M)
2 tbsp Unsweetened Baking Cocoa

Preparation

1
Separate the eggs into yolks and whites. Beat the egg yolks together with the sugar in a bowl until the mixture is light white and creamy. Then carefully stir in the mascarpone until a smooth cream forms.
2
Beat the egg whites in a separate, clean bowl until stiff. Carefully and gradually fold the egg whites into the mascarpone mixture to maintain airiness.
3
Mix the cooled espresso with the Amaretto in a shallow dish. Briefly dip the ladyfingers one after another into the coffee mixture (they should be moist but not soggy). Line the bottom of a baking dish with half of the soaked biscuits.
4
Spread half of the mascarpone cream evenly over the biscuits. Layer the remaining soaked ladyfingers on top and finish with the remaining cream. Smooth the surface.
5
Refrigerate the tiramisu for at least 3 hours, but ideally overnight (approx. 12 hours), so that it can set and the aroma can fully develop. Dust the dessert generously with cocoa powder just before serving.

Tip

For the best result, use very fresh organic eggs.

If children are eating, you can omit the Amaretto and replace the espresso with decaffeinated coffee or cocoa.

Knuspr-Küche

Für ein besonders intensives Aroma können Sie den Espresso bereits am Vortag zubereiten und im Kühlschrank ziehen lassen. Achten Sie darauf, die Löffelbiskuits nur ganz kurz einzutauchen, damit sie im fertigen Dessert noch Struktur haben.