Everyone knows this beautiful Italian dessert - layers of in coffee-soaked lady finger biscuit, rich and sweet mascarpone cream. There is the option to make tiramisu without eggs and replace them by whipping cream. I personally like the traditional way with eggs best - the consistency of the mascarpone cream is totally different, rich but not too heavy as with whipping cream.
To give the tiramisu the special something, you can replace the traditional liquor rum with any other liquor like Grand Marnier, Amaretto or how I used it in this recipe: Baileys, add some raspberries or sliced banana in between, exchange the coffee for hot chocolate... there are a lot of options to be creative - simply try it out!
This tiramisu serves 6 people:
4 eggs
80g caster sugar
450g mascarpone cheese
150ml espresso
5tbsp baileys
1 orange, zest
1 1/2 package of lady finger biscuits
cocoa powder
First prepare the espresso and let it cool down, mix it with the baileys. Next separate the egg whites from the egg yolks into two separate bowls. Whip the egg whites until stiff. Add the caster sugar to the egg yolks and whisk them for a couple of minutes together, until they get really light in colour and double in size. Then whisk in the mascarpone cheese in 3 parts and grate in the orange zest. Last but not least, fold in the egg whites - make sure to not get rid of too much air.
Once everything is fully combined you can start with the assembling. Start with soaking the lady finger biscuits with the espresso mixture for a few seconds and place them into your mould. Make sure the whole mould is
covered with lady fingers, you can snap some of the biscuits to fill in any gasps. Then take the mascarpone cream and spread it evenly over the biscuits so everything is covered. Follow with another layer of soaked lady finger biscuits and mascarpone cream on top. Finally finish the tiramisu by sieving cocoa powder over the final mascarpone layer.
Put the finished Tiramisu into the fridge and leave it there to set for a couple of hours, best to leave it overnight. When you take it out of the fridge, eat it while it is still cold.
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