The Best Tiramisu Recipe: Handed down to me from my colleague Massi from Italy.
Ingredients for 6 servings
•EGGS, 3 large, with yolks and whites separated
•SUGAR, 1/2 cup
•MASCARPONE, 8 ounces
•LADYFINGERS or Savoiardi biscuits, 20 (I can't remember what they are called in SA sponge biscuits?)
•Espresso or Strong Coffee, 1 big cup I add some liqueur to this either Coffee Liqueur (Tia Maria or Kaluha) or Disaronno / Amaretto
•Milk (what needed) I don't add Milk
•Cognac or Brandy or Amaretto (sweet liquor), 1 or 2 tablespoons
•COCOA, (what needed)
Directions
1. Combine 3 egg yolks, and the sugar into the large mixing bowl.
2. Beat 2 to 3 minutes until its creamy
3. Add Mascarpone and beat 3 to 5 minutes until consistency is smooth
4. Add the cognac
5. In another bowl, combine 3 egg whites and a pinch of salt (helps for the stiffness). Beat with mixer until mixture forms stiff peaks
6. Gently fold into Mascarpone mixture
7. Pour the Espresso into flat dish adding some milk if you want to make it lighter (we do this with Italian expresso so it might be ok for you with normal expresso), dip each side of each Lady Finger, and layer on bottom of serving dish
8. Spread 1/3 of Mascarpone mixture
9. Continue layering and finish with a Mascarpone layer (2 or 3 layers depending on how tall is your serving dish and how much mixture you have)
10. Sprinkle the cocoa on top
11. Refrigerate before serving ( I personally find that the Tirami Su is at its best after half a day in the fridge, because the biscuits are well soaked with the coffee and the mixture)
12. Enjoy
Ingredients for 6 servings
•EGGS, 3 large, with yolks and whites separated
•SUGAR, 1/2 cup
•MASCARPONE, 8 ounces
•LADYFINGERS or Savoiardi biscuits, 20 (I can't remember what they are called in SA sponge biscuits?)
•Espresso or Strong Coffee, 1 big cup I add some liqueur to this either Coffee Liqueur (Tia Maria or Kaluha) or Disaronno / Amaretto
•Milk (what needed) I don't add Milk
•Cognac or Brandy or Amaretto (sweet liquor), 1 or 2 tablespoons
•COCOA, (what needed)
Directions
1. Combine 3 egg yolks, and the sugar into the large mixing bowl.
2. Beat 2 to 3 minutes until its creamy
3. Add Mascarpone and beat 3 to 5 minutes until consistency is smooth
4. Add the cognac
5. In another bowl, combine 3 egg whites and a pinch of salt (helps for the stiffness). Beat with mixer until mixture forms stiff peaks
6. Gently fold into Mascarpone mixture
7. Pour the Espresso into flat dish adding some milk if you want to make it lighter (we do this with Italian expresso so it might be ok for you with normal expresso), dip each side of each Lady Finger, and layer on bottom of serving dish
8. Spread 1/3 of Mascarpone mixture
9. Continue layering and finish with a Mascarpone layer (2 or 3 layers depending on how tall is your serving dish and how much mixture you have)
10. Sprinkle the cocoa on top
11. Refrigerate before serving ( I personally find that the Tirami Su is at its best after half a day in the fridge, because the biscuits are well soaked with the coffee and the mixture)
12. Enjoy
