I'm glad and happy that now I can make a real Italian style 'Tiramisu' and its one of our favorite dessert in the restaurant and sometimes it disappoint us when we get imitation one! This fabulous recipe is quick and easy to make, all you need are:
Ingredients:
5 eggs separated
120g caster sugar or you can add 170g sugar to overpower the sweetness of the tiramisu.
300g zanetti mascarpone cheese
250ml espresso coffee
½ cup brandy
33 or 36pcs lady fingers (sponge biscuits)
72% cacao dark chocolate bar, finely grated
Preparation:
Ingredients:
5 eggs separated
120g caster sugar or you can add 170g sugar to overpower the sweetness of the tiramisu.
300g zanetti mascarpone cheese
250ml espresso coffee
½ cup brandy
33 or 36pcs lady fingers (sponge biscuits)
72% cacao dark chocolate bar, finely grated
Preparation:
1. Pour the brandy and fresh espresso coffee into shallow dish and let it cool.
2. Beat the egg yolks with half caster sugar until dissolved and the mixture is light and fluffy and foam.
3. Add mascarpone to whipped yolks, beat until the mixture is smooth.
4. Whisk the egg whites with remaining sugar until soft peak form or leaves a ribbon trail dropped from the whisk.
5. Combine the egg whites, gently fold into yolk mixture and set aside.
6. Dip enough the lady fingers in to the coffee-brandy mixture. The biscuits should be fairly soaked but not so much.
7. Arrange the biscuits and line the bottom and sides of a glass deep dish. Spoon some of the mascarporne mixture filling over the biscuits. Repeat another soaked biscuits and filling layers, smoothing the top neatly.
8. Dust with the grated chocolate and refrigerate for few hours or overnight and chill.
The flavors of the 'Tiramisu' will be better developed after a several hours before serving.
Note: Use 70-72% cacao chocolate bar for dusting the tiramisu. Rub a solid piece of chocolate across the grating section of a handheld grater, and run it down the edge of the chocolate bar.
