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Tiramisu original recipe

Tiramisu original recipe

Tiramisu original recipe

Remove the ingredients from the refrigerator to keep them at room temperature. It is very important to use a very strong coffee for a better aroma. I did not use amaretto (for children).

Separate the egg whites from the yolks, put the yolks in a bowl, add 3 tablespoons of powdered sugar and mix until they change their consistency and color. Over the obtained composition we add the mascarpone and continue mixing with the mixer until the cream binds, if you don't have amaretto you can add the almond essence I didn't put for the baby. Beat the egg whites until stiff, pour the mascarpone cream over them and mix gently so as not to leave.

Put the cream in the fridge and syrup the first layer of biscuits. Prepare 250-300 ml of unsweetened hard coffee, leave it to cool well and add amaretto or almond essence to it. Pass one biscuit in a row through the coffee just enough to moisten it, place the first layer of biscuits in the tray (approx. 11 pieces) covering the empty spaces over which half of the mascarpone cream is spread with small pieces of biscuit. Place the second layer of syrupy biscuits on top and the rest of the cream on top. Keep in the fridge for at least 1 hour and then decorate as desired.

You can put candied fruit or fresh strawberries and whipped cream, and on top you must powder with cocoa, you can powder during serving.

Good appetite!