Tiramisù (Coffee and mascarpone cream)
Preparation time: 20 minutes.
- Refrigeration time: 24 hours.
- 4 eggs.
- 150g sugar.
- 500g mascarpone.
- 300g savoy biscuits or lady fingers.
- 3 tablespoons espresso coffee.
- 2 tablespoons whisky.
- Cocoa powder.
Beat the egg yolks and sugar together until thick and frothy; add the mascarpone and blend carefully. Whisk the egg whites until firm and fold through, mixing well. Dip the savoy biscuits into the coffee and whisky and line a rectangular serving dish with a single layer. Spread a good helping of the mascarpone cream on top and spinkle with cocoa powder. Repeat the layers until all the cream is used up. Put in the fridge for at least an hour before serving. You can adapt this recipe to make a speedy and delicious dessert in individual goblets. Make the mascarpone cream, crumble three amaretti biscuits into each goblet and top with a helping of the cream.
This is not originally a Florentine recipe, but it has become one of the the most popular desserts throughout Italy, especially in winter time. It is best made the day before and left in the fridge overnight to let flavours mingle well.