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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Classic tiramisu; the recipe was given to me from a Swiss friend who had to translate it from his mother's Italian. The whole hall loves it. Ingredients:
200g (7 oz.) ladyfingers |
200g (7 oz.) mascarpone cheese |
100g (1/2 cup) sugar |
3 very fresh eggs |
2 tbsp. marsala cooking wine |
1-2 dl. (4-7 oz.) strong coffee |
whisky or cognac to taste |
2 tbsp. grated dark chocolate |
Directions:
1. Lay the first layer of ladyfingers in a pan; soak lightly, using about half the coffee.
2. Mix well sugar and egg yolks; add mascarpone, Marsala, and liquor. Blend well. Beat egg whites until fluffy, then carefully fold this into the prior mix. Spoon half this mix onto the ladyfingers, then lay the second layer, soak, and cover with the remaining mix. Sprinkle with grated chocolate.
3. Let stand in the refrigerator for 1 hour to overnight; serve cold.
4. The amount of coffee is most important to how wet the tiramisu is. My friends and I seem to like a wetter tiramisu, so I would use 2 dl or even a bit more, especially if the tiramisu was not going to stand for very long. If you're leaving it for a long time, less coffee will be sufficient, since the topping mixture will soak into the ladyfingers.
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