Tiramisu 🇮🇹
My signature tiramisu with a drop of whiskey in the coffee liquid. I have made this recipe several times and it’s guaranteed delicious.
Tiramisu 🇮🇹
My signature tiramisu with a drop of whiskey in the coffee liquid. I have made this recipe several times and it’s guaranteed delicious.
Cooking Instructions
- 1
Make espresso coffee ☕️ chill it for later.
- 2
Separate egg white and egg yolk. Recommend to use a large bowl for egg yolks cause we will add more and more ingredients to it. For egg white, you can use any container that allows enough pace to whisk in later. Make sure the eggs had a red lion mark on top if you’re in UK. This means you can have it raw.
- 3
Beat the egg yolks with half of the sugar. The sugar will dissolve and keep whisking until it leaves a ribbon trail. Add the Mascarpone and beat again until the mixture is smooth.
- 4
Whip the double cream until it can form soft peaks. Fold the whipped cream into the mascarpone mixture.
- 5
Remember to wash and dry the whisk heads every time you whisk another ingredient. Whisk the egg whites with the remaining sugar until soft peaks form. Fold into the mascarpone mixture.
- 6
Pour the coffee into a shallow dish and a shot of whisky to add to the flavor. Briefly dip ladyfingers into the coffee one at a time. line them up in a big container to chill later.
- 7
Spread half the mascarpone preparation over the layer of ladyfingers. Add another layer of soaked ladyfingers and then another layer of mascarpone. Try to line up in different directions so the tiramisu does fall to one side when cutting.
- 8
Slide extra lady’s finger in a mug with remaining cream mixture. We would always have two small cups for taste 👅
- 9
Cover with cling film and chill in refrigerator for 24 hours then it’s ready to eat. Before serve, pour some cocoa powder.
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