Tiramisu

– Prepare the espresso, add the Tia Maria and stir
– Put 1 ladyfinger, broken in 3 pieces, in each glass,
sprinkle with 2 tbsp espresso mixture
– Put 100 gram sugar in the batter bowl
– Split the eggs and add the egg yolks to the sugar, beat (high) for several minutes
– Add the Mascarpone and beat (low) till completely mixed
– Put the white of the eggs in the high bowl, add a pinch of salt
– Clean the beaters(no fat allowed, otherwise the egg white won’t get stiff)
and beat (high) till stiff (no liquid left)
– Add the beated egg white to the Mascarpone mixture, stir carefully (don’t beat)
– Add 2 gravy-spoons of the mixture to each glass
– Put another ladyfinger, broken in 3 pieces, in each glass on top of mixture
– Sprinkle with 2 tbsp espresso mixture
– Add 2 gravy-spoons of the mixture in each glass on top of the ladyfingers
and divide rest till mixture in bowl is completely used up
– Cover each glass with a piece of cling film
– Put in fridge(to use same day) or freezer

– Add cocoa just before serving

When the Tiramisu has been in the freezer you van serve it defrosted or Semifreddo

If one of your guest has a gluten allergy or if you just want to make an extra special Tiramisu,
then use almond cookies instead of the ladyfingers and Disaronne
instead of the Tia Maria; delicious!

Serve with an espresso