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.