Wednesday, 17 July 2013


Gourmet sensation. Always, in every variation :)
Recipe from this websitebut changed, to fit a springform pan.

  • 2-3 packs of ladyfingers
  • 300 ml of strong espresso
  • 120 ml of Amaretto syrup
  • 8 egg yolks (in a room temperature)
  • 8 tablespoons of sugar
  • 500 g of mascarpone (cold)
  • cocoa (bitter one, for baking), to sprinkle the tiers and the top
  1. Prepare yolks. They need to be in a room temperature.
  2. Take a bowl. Prepare espresso, mix with Amaretto syrup in the bowl. Cool down.
  3. Take a metal bowl, put yolks inside, add sugar and using a mixer, mix on its highest rotation for at least 8 minutes till you get thick, fluffy and light substance.*
  4. Using a tablespoon, add one of mascarpone to yolks, mix (average rotation) till smooth, then add another, etc. till all the mascarpone is added. This cream needs to be thick and fluffy.
  5. Take a springform pan, ladyfingers and all the bowls. 
  6. Take 1 ladyfinger, put for 2 seconds in coffee-Amaretto mixture(2 seconds for both sides of a ladyfinger**), put in the springform pan. Repeat till you get one full tier of ladyfingers on the bottom of the springform pan.
  7. Sprinkle it with cocoa, using a sieve.
  8. Put the yolks-mascarpone cream on it (do not worry that cocoa mixes with the cream)
  9. Put another tier of ladyfingers, cocoa, cream.
  10. Repeat all the steps, till all the ingredients are gone. The top is the cream and cocoa.***
  11. Put in the fridge for at least 3 hours (entire night is perfect, especially if the cream isn't thick enough)
  12. It may stay in the fridge for few days. But I don't think it will ;)
  13. Bon Appetit!

* This is the most important part of making a good Tiramisu. While beating, it is advisable not to move the mixer too often. Beaten yolks need to be thick, fluffy, bright. If they aren't - add special powder that will stiffen, consolidate it (in Poland - śmietan-fix). If you don't have such powder and the cream is wet, with water and is more like a liquid (which is bad) you can either use it - but then Tiramisu needs to stay in the fridge for the entire night (even though it won't fully fix it, there will be a problem with taking it out of the springform pan and cutting a decent piece to put on a plate) or prepare the cream from the very beginning - advisable. 

** It needs to be done quickly, otherwise ladyfingers will crumble.

*** It is possible to make 3 tiers out of this recipe. But I do not recommend it. With 3 tiers, there are too many ladyfingers and too little cream. 
It is better (both if it comes to its appearance and the easiness of taking it out) to finish on 2.

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