AMARETTO TIRAMISU
1 package ladyfingers
[whole wheat]
500 g mascarpone
4 eggs
150 g sugar
10 to 15 tablespoons Amaretto
10 g powdered gelatine
freshly brewed coffee
cocoa powder
_ separate the eggs and beat egg whites until stiff
_ combine egg yolks, mascarpone, sugar and half the Amaretto
_ whisk until well combined
_ whisk in the powdered gelatine
_ carefully fold in the stiff egg whites
_ spoon a layer of mascarpone mixture into a large dish
_ mix remaining Amaretto with coffee
_ briefly dip ladyfingers into the coffee and place a layer on top of the mascarpone mixture
_ keep on layering ladyfingers and mascarpone mixture until all mixture is used up
[ending with a layer of mascarpone mixture]
_ chill for at least 6 hours [over night is better]
_ dust with cocoa powder and enjoy
with the added gelatine powder this tiramisu is great for silicone moulds - leave to set in the fridge, freeze before taking out of the moulds and defrost in the fridge before serving
AMARETTO TIRAMISU
1 Packung Löffelbiskuits
[Vollkorn]
500 g Mascarpone
4 Eier
150 g Zucker
10 bis 15 Esslöffel Amaretto
10 g Pulvergelatine
frisch gebrühter Kaffee
Kakaopulver