Tiramisu Recipe!

Good morning fellow food lovers! This last weekend was a crazy one! I will do a full blog post about it later today, but I thought it would be fun to share one of my go to recipes for my favorite dessert, Tiramisu!! SO many people love this dessert. however they get intimidated with all the layers that they don't realize how easy it really is to make. Now, I am not going to try to be one of those food blogs that only uses the most expensive ingredients and all that nonsense, but keep in mind that I am here in Germany so my ingredients do vary slightly. Just use what you have and don't stress about it! Also, this dessert needs AT LEAST 6 HOURS TO CHILL. I put that all in caps, did you see it? Are you sure? Because I don't want you to remember an hour before a dinner party that you want to make this and then get to the end to see that you cant even eat it for 6 hours. It's even better to wait a full day and let it chill and harden up.

To start, you will need to separate 6 eggs, place the yolk into your mixing bowl with a whisk attachment and the white in a separate bowl. (yes, i have more than 6 eggs because I doubled the recipe when I made it ;) )

Next, add the sugar to the yolks and whisk until thick and somewhat frothy.

Now, add the amaretto and mascarpone; mix until well incorporated and thick. Once mixed, pour that mixture into another bowl, clean and DRY the mixing bowl and start whipping those egg whites until thick peaks form.

 





While the egg whites are going to town in the mixer, put on a tea kettle with water, warm up the coffee maker or Keurig or whatever you have because we need some STRONG coffee. I used a french press to be sure I got really strong coffee and used my new favorite coffee that I can get at our local Globus.



Once the egg whites are done, carefully mix them into the mascarpone mix until well mixed. But DONT over do it. we want to keep those whites fluffy. Then, pour your coffee into a dish that would be easy to dip the lady fingers into. carefully, and quickly dip the lady fingers into the coffee. I did mine side by side, and then place into a baking dish. Now, those lady fingers soak up the coffee VERY quickly, like really really quick. So keep that in mind because my first one turned into mush and I had to redo it ;).

Once the lady fingers are arranged in a single layer, top with 1/2 the mascarpone filling, add another layer of dipped lady fingers on top and finish off with the rest of the filling. Do not top with the cocoa powder until before serving or it will pretty much melt into the filling and it wont look that nice. TO finish, scrape out the bowl with any left over mascarpone filling and place in small bowl with spoon, sit and it it with a cup of coffee and rationalize  it by saying to yourself, "its not good to waste food'. :) ENJOY!








 

Yield: One 9x13 inch baking dish

 

You Will Need

• 750ml brewed espresso or very strong coffee, at room temperature
• 50g amaretto (I just used one of the mini bottles that you can buy)
• 6 large egg yolks
• 6 large egg whites
• 150g granulated sugar
• 500g of mascarpone cheese
• 2 packs of lady fingers
• 1 ounce (30 g) bittersweet chocolate or cocoa powder for dusting (optional)

 

Mix egg yolks and sugar with whisk attachment until well blended and frothy. Add mascarpone, amaretto and heavy cream and whip until thick. Place mascarpone mixture aside in separate bowl and clean mixing bowl and whisk attachment. Whip egg whites until thick white peaks form. While the egg whites are mixing, start letting your coffee brew and cool. Once egg whites are thick, carefully fold them into the mascarpone filling, being careful not to over mix. Set aside. Dip the ladyfingers very quickly into the coffee, and line the bottom of your dish (You might find that you need to break a few into pieces to fit them in the dish).Spoon half of the mascarpone filling over the lady fingers and spread into an even layer. Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling. Spoon remaining mascarpone mixture over ladyfingers. Cover with plastic wrap and refrigerate at least 6 hours.When ready to serve, dust with extra grated chocolate or cocoa powder. Leave out at room temperature about 20 minutes before serving. (Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down too much).