CLASSIC ITALIEN TIRAMISU
500 g mascarpone
3 eggs
100 g sugar
40-50 lady fingers [wholegrain]
brewed coffee
20 ml rum
cocoa powder
_ brew coffee ahead of time so it can cool down to room temperature before using
_ add the rum to the coffee
_ prepare a dish / dishes that work with the size of your lady fingers [rectangular shapes work better than round ones]
_ separate egg yolks from egg whites
_ beat egg whites until stiff
_ combine egg yolks with sugar and beat until pale and fluffy
_ mix in mascarpone
_ fold in the stiff egg white
_ spoon a few tablespoons of cream into your dish
_ briefly dip lady fingers into the coffee [don’t let them soak for too long]
_ position them in a single layer on top of the cream
_ cover with mascarpone cream
_ continue layering lady fingers and cream
_ finish with a thicker layer of cream
_ refrigerate over night
[the tiramisu is eatable right away but it will take a couple of hours for the lady fingers to take the moisture out of the cream for it to hold its structure]
_ dust with cocoa powder
KLASSISCHE ITALIENISCHES TIRAMISU
500 g Mascarpone
3 Eier
100 g Zucker
40-50 Löffelbiskuits [Vollkorn]
gebrühter Kaffee
20 ml Rum
Kakaopulver
