Amaretto – Tiramisu

Ingredients for 6 servings:

• 4 eggs
• 4 tbsp sugar
• 500 g mascarpone
• Amaretto
• 1 pack of ladyfingers
• 1 pack of instant coffee
• 1 cup of water
• 2 tbsp cocoa powder

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Separate the eggs. Add 4 egg yolks and 2 egg whites each. Beat the egg yolks with the sugar until frothy. Add the mascarpone and then season with amaretto. It’s impossible to specify the amount of amaretto, as it depends entirely on your own taste and the mascarpone’s own flavor. Depending on the final consistency of the mixture, you can fold in 2 stiffly beaten egg whites. If you’re using a lot of amaretto in the filling, it’s best to omit the egg whites; otherwise, the filling will be too runny. Line the dish tightly with sponge fingers. Dissolve the instant coffee powder in boiling water. Drizzle the liquid over the sponge fingers, spoonful by spoonful, so that all the sponge fingers are covered in coffee, but not floating. Spoon half of the mascarpone mixture over the sponge fingers. Place another layer of sponge fingers on top and drizzle with coffee. Spread the remaining mascarpone cream on top. Refrigerate the dish and let it rest overnight. This allows the sponge fingers to soften completely, giving the filling a nice, even consistency. Just before serving, sift the cocoa powder over the cream.