This dessert is extremely easy to make, anyone can do it. but we made a few small changes... for example we are using Amaretto liqueur instead of Marsala Wine, which is very hard to get here in my town.
Supplies
We are always making a full baking dish of Tiramisu as it always goes really fast. The one we're using is a standard 9x13 inches glass baking dish.
The ingredients are listed below:
20 ladyfinger biscuits
5-6 eggs (high quality)
2 cups of Mascarpone 250g/8oz each
70g (5-6 tablespoons) powdered or granulated sugar
20-25g (2 tablespoons) vanilla sugar
cocoa powder
1 shot Amaretto liquor
Step 1: Make the Coffee and Let It Cool
It's a good idea to start by making the coffee, since it needs some time to cool down. We used a cup of quality espresso. Mix in a shot of Amaretto liqueur to give it an extra kick of flavor.
Step 2: Separate the Egg Yolks and Whites
Original Tiramisu uses RAW eggs, so make sure you are using quality eggs from a trusted source. Separate the yolks from the whites and make sure there are absolutely no trays of yolks in the whites or else the whites wont stiffen when beaten.
Mix the yolks with sugar now. Start with the powdered or granulated sugar, once that is mixed in, add the vanilla sugar and keep on whisking. Once the yellow color starts to become somewhat pale, it's time for the next step.
Step 4: Add Mascarpone
Add 2 cups of Mascarpone, these are usually 250g or 8oz each. There are some substitutes that people use here, but I strongly recommend to use original Mascarpone. Properly mix until there are no lumps left.
Step 5: Beat the Egg Whites
Using a hand mixer or a whisk, beat the egg whites until they become stiff and peaks are forming. Using a whisk can work, but it's quite tedious work, so use a hand mixer if you have one.
Step 6: Incorporate the Beaten Whites Into the Cream
Gently mix the beaten whites into the cream now. Add them gradually, it goes easier that way. Go easy with the mixing, we want the beaten whites to retain their volume.
Step 7: Start Assembling the Tiramisu
Start with a thin layer of the cream. Then dip the ladyfingers in our coffee & Amaretto mix and evenly layer them over the cream. We like to space the biscuits out a bit, so there is some space left between them for the cream to fill. Do not let the biscuit soak up too much coffee, a quick dip from both sides is all we need.
Step 8: Proceed With the Second Layer
Cover the first layer of biscuits with the delicious Tiramisu cream and make another layer. Make sure you have enough cream to cover the second biscuits layer. Once that is formed, there is one last thing to do.
Step 9: Dust the Tiramisu With a Nice Amount of Cocoa Powder
Using a strainer, dust the Tiramisu with cocoa powder. Don't be afraid to make a solid layer.
Some people end here and serve the Tiramisu straight away, but we like to cool it down in the fridge for an hour or so. This way, the cream thickens a bit and the dessert holds it's shape better. If you're in a hurry, place it in the freezer for a few minutes :)
Step 10: Bon Appetit!
And there you have it! An absolutely delicious dessert that everyone will love.
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