Tiramisu

Who can resist this italian dessert, coffee, armeretto and one fluffy-vanilla-creme and cocoa-powder.. My God it’s good!! IMG_0703 IMG_0715 IMG_0714

Tiramisu

  • 4 egg yolks
  • 125 gr. Sugar
  • ½ fresh vanilla
  • 500 gr. Mascarpone
  • 24 ladyfingers
  • Good strong coffee – like espresso
  • Armeretto or another almond liqueur
  • cocoa powder

Make the coffee and let it cool – remember that it must be strong.

Then mix egg yolks, sugar and vanilla together to form a eggnog. So you are whipping the yolks, sugar and vanilla. Then put in, gently, the mascarpone.

When the cream is made, put the coffee into a shallow dish and then pour 2-3 tablespoons of liqueur in.

Take a lady finger and dips it in the coffee, and put it into the desired bowl / dish, you want it to be served in, do this until the entire bottom is covered, then put then a layer of cream on, and the process is repeated until you have no more ladyfingers and cream.

The cake should be refrigerated – preferably overnight, but at least 3-4 hours. Just before serving put the cocoa powder over the top, in a nice thin layer.

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Published by

rikkelau

Within my family we have always loved food – no exceptions. In this house we live to wine & dine. Wether it’s Italian, the French cuisine, Asian or the Aussie’s BBQ’s, we all got a favourite dish. When I cook, I cook with my heart. On a daily basis I work as a lifeguard, swim coach and assistant consultant at accounting company, further more I’m studying at Aarhus University where I’m about to take a masters degree. As it might appear I’m fairly busy, but one thing will be sure, the food and recipes on this blog is coming directly from the heart!

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