Denise says:
This is still the all time favourite Italian dessert and everywhere you go it tastes different with varying amounts of cream, chocolate and mascarpone cheese. I have added some Amaretto to the mixture for a delicious kick.
Making this the day before and storing it in the fridge ensures that it will be firmed up and easy to serve.
The dessert does contain raw eggs so it may not be suitable for the young, pregnant women and the elderly.
Preparation Time: 20 minutes
Cooking Time: None!
Serves: 6-8 people
Must be made in advance
Ingredients:
3 egg yolks1 egg white
50g caster sugar
225g mascarpone cheese or (curd cheese and 3 tablespoons of icing sugar)
1 teaspoon cinnamon
200ml strong black coffee
6 tablespoons Amaretto liqueur
about 28 sponge fingers
50g plain chocolate – grated
Garnish
Grated chocolate
Method
1)Line a 900g loaf tin with baking parchment paper and to make it easier to lift out, ensure that the paper comes over the sides.2)Whisk the egg yolks with the caster sugar until light and fluffy. Add the mascarpone cheese and cinnamon.
3)In a separate bowl with a clean beater, whisk the egg white until stiff. Stir into the egg yolk mixture.
4)Mix the strong coffee with the Amaretto.
5)Dip the sponge fingers briefly into the coffee mixture and place horizontally along the loaf tin. Spread half of the mascarpone mixture on top of the sponge biscuits inside the loaf tin. Add half of the grated chocolate and continue layering with more sponge biscuits, mascarpone cheese and the remaining chocolate.
6)Complete with the sponge biscuits. Cover with cling film and refrigerate over night.
7)Use a palette knife to slide the tiramisu out. Place on a long narrow serving plate.
To serve the stylish way: Slice into thick wedges and dust with grated chocolate.