The most delicious tiramisu in the world

Ingredients for 8 servings:

• 1 lemon(s), untreated
• 500 g mascarpone
• 4 egg yolks
• 4 tbsp sugar
• Coffee, boiled (espresso), cold
• Amaretto
• 300 g ladyfingers
• Cocoa powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the egg yolks and 4 tablespoons of sugar in a bowl and beat with a hand mixer on high for about 3 minutes until frothy. Stir in 500g of mascarpone, a spoonful at a time. Run the mixer on low speed. Season with the finely grated lemon zest and beat again on low speed. Prepare a medium-sized, shallow dish. Let the espresso (about a coffee mug) cool and add the amaretto. Be sure to taste. There are no specific quantities, but the amaretto flavor should predominate. Dip the ladyfingers one at a time into the espresso and place them in the dish until the bottom is covered. Pour in half of the mascarpone cream and smooth it down. Dip the ladyfingers in the espresso again and add another layer on top of the first layer. Spread the rest of the mascarpone cream on top. Cover and refrigerate for 5 hours. Dust with unsweetened cocoa powder before serving. Tips: – Spend a euro more on the sponge fingers and buy those made specifically for tiramisu (available from Hagemann, for example). – Be very careful with the lemon and taste it regularly. The cream should only have a very faint lemon flavor. – The tiramisu tastes best when refrigerated overnight. – Because of the eggs, the dessert shouldn’t be stored for more than two days.