Since there are many tiramisu recipes on the Internet that don’t contain a traditional ingredient, mascarpone, it seemed important to specify in the title that the following recipe does contain mascarpone.
- 500 g mascarpone
- 400 g lady fingers
- 250 ml espresso or strong coffee
- 3 tablespoon powdered sugar
- 3 eggs
- 1 tablespoon cocoa
- 3 teaspoons amaretto or 1 teaspoon almond extract
To obtain the familiar looks of tiramisu, you will need to assemble it on the cake tray itself. This way, the sides will be held up and the cream won’t ooze out. 400 grams of ladyfingers mean 48 pieces, from which you will use up 40 pieces on a 20×30 cm tray.
For the mascarpone cream you have to remove all ingredients from the fridge and use them when they reach room temperature. Also, it is important to use very strong coffee.
Break the eggs and separate the whites and the yolks. Place the yolks into a bowl, add 3 tablespoons of powdered sugar and mix them until the yolks turn to whitish in color. Add 500 g mascarpone and continue mixing until you obtain a hard cream. In case you don’t have amaretto liqueur, you may use almond extract.
Whisk the egg whites until hard, and then add the mascarpone cream mixing slowly from the top down using a spoon instead of a mixer. Place the cream into the fridge and leave it there until the first layer of ladyfingers is prepared.
Dip both sides of the ladyfingers into coffee, but don’t allow coffee to soak into them completely. The coffee has to be unsweetened and mixed with amaretto or almond extract. Place the first layer of ladyfingers onto the tray, using small pieces to cover gaps. Spread half of the mascarpone cream over them, and then add the second layer of ladyfingers, also dipped into coffee. Spread over the second part of the cream and then sprinkle a tablespoon of cocoa onto the cream. Store the cake in the fridge for an hour, after which it can be served. For a more spectacular look, you can sprinkle on the cocoa powder just before serving.