This Tiramisu recipe is very special. What makes it so special is that my brother made it for me. A very rare treat from a very special person. I ate tons while waiting for the European airports to open. Quick and easy, smooth and soft, the comfort food of desserts.
Ingredients (8 servings)
- 250 grams ladyfingers (savoiardi biscuits)
- 250 grams mascarpone cheese (or cream cheese if you must substitute)
- 2-3 tablespoons amaro (or rum)
- 2 tablespoons confectioner’s sugar
- 1 teaspoon sugar
- 2 egg yolks
- 1 egg white
- 1 cup espresso coffee (or regular filter coffee if you don’t have espresso maker)
- cocoa to sprinkle on top
How to make: Beat the egg yolks until they turn white. Now, add the egg white and beat some more. Add the mascarpone cheese, the sugars, and 1 tablespoon amaro or rum. Beat until smooth. Mix the remaining amaro or rum with the coffee in a bowl. Dip the bottom part of each ladyfinger in the coffee mix and lay them on a pan with the dry side up. Continue dipping the ladyfingers until you have covered the bottom of your pan with one layer of ladyfingers. Spread half the mascarpone mix on top of the biscuits. Make another layer of ladyfingers as before (dipping the bottom in the coffee mix and laying the biscuit with the dry side up). Be sure to arrange them in a trelis, i.e., perpendicular to the lower layer. Spread the remaining mascarpone mix on top. Put in the fridge for at least 6 hours (no less!). When ready to serve, sprinkle cocoa on top.
Update 2019/1/29: The ladyfingers I find at Giant (the supermarket in my neighborhood) are too soft and fragile but the recipe doesn’t care. So yummy! It disappeared before the end of the day. This time a dipped the ladyfinger in Mastiha liqueur.