Tiramisu

Ingredients for 8 servings:

• 5 tbsp Amaretto
• 125 ml strong coffee or espresso
• 5 eggs, including the yolk
• 100 g powdered sugar
• 1 vanilla pod(s)
• 250 g mascarpone
• 3 sheets of white gelatin
• 5 tbsp rum
• 4 eggs, of which the egg whites
• 1 tbsp powdered sugar
• 400 g ladyfingers
• 200 ml whipped cream
• 2 tbsp vanilla sugar
• Cocoa powder, dark

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

Mix the amaretto with the espresso coffee. Beat the egg yolks with 100g of powdered sugar and the scraped seeds of the vanilla pod until frothy, then fold in the mascarpone. Dissolve the softened, well-squeezed gelatin (I always use 3 1/2 sheets) in the warmed rum and stir in the mascarpone mixture, spoonful by spoonful. Beat the egg whites with 1 tablespoon of powdered sugar until stiff peaks form; whip the heavy cream with the vanilla sugar until stiff peaks form. Fold the heavy cream and then the beaten egg whites into the mascarpone mixture. Place half of the sponge fingers in a dish and soak in the espresso mixture. Spread half of the mascarpone cream on top and smooth it down; place the remaining sponge fingers on top and soak them as well, then spread with the remaining cream. Refrigerate the dish for at least 4-5 hours, but preferably overnight. Dust with cocoa powder before serving.