Tiramisu (for 12-15 people)
This recipe is from a colleague and friend in Siemens, but is so good that there was never any need to change it! It contains raw eggs.
400 g Sponge fingers
Amaretto or Brandy according to taste
(strong) coffee or espresso
12 large or 14 small eggs.
300 g icing sugar (or caster sugar)
750 g Mascarpone (italian cheese similar to very thick strained double cream, but don’t
use double cream the mixture gets too thin)
cocoa powder (mixed with instant coffee powder if you like)
Container that fits into your refrigerator.
Start at least 12 hours before you need it!
Mix approximately. 2 -3 cups of coffee with 1 cup of Amaretto (or less).
? Dip the sponge fingers very quickly into the coffee-mixture and place them on the bottom of the container.
Separate the eggs. Whisk the egg white until stiff add half the sugar and continue whipping until sugar is
dissolved. Put aside.
Whisk the egg yolk in a bigger mixing bowl, add remaining sugar whilst whisking. Add Mascarpone to
egg yolk and sugar, whisk again than gently fold egg white under the mixture by turning the bowl
and mixing it very carefully without further whisking.
Pour some of the Mascarpone-egg-mixture over sponge fingers. (If you like you can sprinkle cocoa powder
(mixed with instant coffee powder) on top.)
Repeat from ? until all the mixture is used up - top layer must be the Mascarpone-egg- mixture.
Place in refrigerator for at least 10 hours or overnight.
Before you serve it sprinkle cocoa powder (mixed with instant coffee powder) on top.