To begin with, the traditional recipe for tiramisu, but in a smaller version. The coffee you use in this and all other recipes must be black coffee, regardless of how it is prepared, for example instant coffee, Turkish coffee or espresso. Liqueur is optional in all recipes, you can use coffee liqueur, rum or amaretto, or leave it out completely.
DIFFICULTY: EASY
PREPARATION TIME: 20 minutes
SERVINGS: 5-6 glasses
INGREDIENTS:
- 3/4 cup of coffee
- 1 table spoon of liqueur
- 4 table spoons of sugar
- 2 eggs
- 250 g of mascarpone cheese
- 12 cookies (spunge fingers)
- cocoa powder for sprinkling.
PREPARATION:
- 1. Mix two tablespoons of sugar and liqueur (if using) with the coffee and let it cool.
- 2. Separate the white from the yolk and place them in two separate bowls.
- 3. Beat the egg whites with a mixer until you get egg white snow.
- 4. Mix the rest of the sugar (two tablespoons) with the egg yolks, and then mix the mixture with the mascarpone cheese.
- 5. Gently mix the egg white snow with the egg yolk and mascarpone cheese mixture.
- 6. Now it’s time to put the tiramisu in the glasses. Briefly dip the sponge cake in the coffee and, if necessary, fold it so that it fits into the selected glass. After the first layer of sponge, put a layer of cream on top. Then repeat the process with the biscuits – dip them in the coffee, if necessary, break them to fit the glass and place them on top of the cream. Depending on the size of the glass, make 2-3 layers. The last layer should be cream.
- 7. Put the tiramisu in glasses in the refrigerator for at least four hours.
- 8. Before serving, sprinkle the top of the tiramisu with cocoa powder.
And voila… Delicious dessert is done. Enjoy!
Foodster 