Tiramisu (pick me up)
A family recipe from Zia Giancarla
1 large dish
Notes: from the battered (what a tasty pun) cookbook of zia Giancarla; desert of the veneto region. Prepare one day before you would like to eat. Also, I'll probably chuck a few photos up cos it tastes so darn good.
- 3 separated eggs
- 4 large tablespoons sugar
- 0.5 kg mascarpone
- shot glass of Liquor (not compulsory)
- 1 caffettiera of coffee amaro (bitter)
- Savoiardo (sugared bread finger things)
Separate eggs, beat the egg yolks together with sugar until white. (Suggested to do this by hand, not proven if this makes a difference) Add mascarpone and continue to beat. Whip egg whites until stiff in a separate bowl and fold delicately into the yolk mixture. Try and retain as much possible. The whites don't have to be completely merged. It should become a thick cream. Now with the dish, smear just a little of the cream on the base, and then cover completely with savoiardi dipped/rolled in coffee. Then cover with a thick (about 2cm or perhaps less) layer of the cream. Repeat process and leave with a cream layer on top. (The second bread layer has to be done more carefully as it rests on cream). Sprinkle cocoa handsomely over the top and leave for approximately one day before eating.
buon appetito