During my studies I joined my friend Evita and her family many times on their boat, anchored in the port of Aquileia. We went sailing for an extended weekend or longer in the summer vacation. Awesome! Why am I telling you this? There is were one of Evita’s Italian friends gave me this Tiramisu recipe, that I now do for years and it still delights me!
the quantities below make for 4-6 portions
What you need:
- 4 egg yolks
- 2 egg white
- 60 g icing sugar
- 40 g refined sugar
- 500g Mascarpone
- ca. 300g Biscotti (ladyfinger biscuits)
- 3- 4 spoons Amaretto (you could leave it out if you’ll have kids at the table)
- 250ml strong Coffee
- Cocoa powder
How to do it:
Beat the egg yolks and powder sugar until foamy, add mascarpone but be very careful, don’t stir to hard as it may get very fluid and you don’t want that, believe me! Do not use a mixer, try to fold the mascarpone in, slowly.
Use a mixer to beat the egg white with refined sugar until fluffy and fold it into the egg yolk/mascarpone mix. First chapter ended.
Turn on your coffee machine and make some strong coffee to dip in the Biscotti.
Prepare the container, add a bottom layer of the cream you just made. Dip the biscotti briefly in coffee (don’t let them absorb too much coffee) and start creating a biscotti layer, then add another cream layer. Normally you have 3 cream layers & 2 biscotti layers. Finish with a cream layer & dust heavily with cocoa powder.
Done! Keep it for at least 2-3 hours in the fridge before serving. It’s delightful, darling and you are done in less the half an hour.