Does one really need to post just another recipe for this all-time classic dessert? – Probably not. But it is so incredibly delicious. And so easy to whip up. And it is one of my favorite sweets. And hence totally deserving of its own blog post.
Ingredients (serves 2):
- a couple of ladyfinger biscuits
- 200 grams of mascarpone
- 2 (very fresh) egg yolks
- a few tablespoons of icing sugar
- 1 – 2 shots of espresso, cold
- 1 – 2 shots of amaretto (alternatively, marsala wine, dark rum or Kalhúa)
- For the decoration: 1-2 teaspoons of cocoa powder, (optional) ladyfinger biscuit
- Place a layer of ladyfinger biscuits in a shallow bowl with a flat bottom. For a nice decorative effect, you can also make individual portions, e.g. in preserving glasses. The ladyfinger biscuits can be easily cut into any required shape.
- Beat the egg yolks and 2 to 3 tablespoons of icing sugar with an electric mixer until creamy and light. How much sugar you use is really up to you and depends on how sweet you like it. You can certainly use more or less than indicated.
- Add the mascarpone and continue beating until smooth. Set aside.
- Drizzle roughly equal amounts of espresso and amaretto over the biscuits until soaked (but not drenched). The biscuits should just soak up all of the liquid, so there is no excess liquid on the bottom of the dish.
- Distribute the mascarpone and egg mixture on top. You can also distribute 1/2 and add another layer of biscuits before spreading the remaining 1/2 of the mixture on top – this depends fully on whether you like your tiramisu with an extra layer of biscuit or not. I tend to skip this extra layer as I prefer my tiramisu more pronounced on the mascarpone cream side, but this is certainly personal taste.
- Refrigerate for a couple of hours (at least 2, better 4 to 6 hours) before serving.
- For serving, dust with cocoa powder and, optionally, a splinter of ladyfinger biscuit.