Tiramisu – Trifle

Ingredients for 6 servings:

• 2 eggs
• 2 ½ tbsp sugar
• 1 packet of vanilla sugar (with Bourbon vanilla)
• 250 g mascarpone
• 4 cl Amaretto for the cream
• 2 packs of cream stiffener if needed
• 100 g ladyfingers
• 250 ml coffee, boiled, strong (alternatively espresso), instant powder
• 2 cl Amaretto for the coffee
• Cocoa powder, dark

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

portioned in a glass

Prepare the coffee about two hours before the actual preparation. I always use a large coffee mug (approx. 200-250 ml) with two spoons of instant coffee powder. Then simply set the mug aside to cool. Once it’s cooled, it’s convenient to pour it into a bottle or something else with which you can easily squirt the coffee. I use an empty, rinsed beer bottle for this, for example. Separate the eggs carefully and put the yolks and egg whites in separate bowls. Beat the egg yolks with the sugar, vanilla sugar, and (if desired) Amaretto using a hand mixer until frothy and creamy. If a lot of liquid has settled in the mascarpone, drain some of it. Then add the mascarpone to the egg yolk mixture and continue stirring. The mixture should gain consistency while stirring. If this doesn’t work, add cream stabilizer as needed. The cream is ready when it drips thickly from the whisks when you remove it from the mixer. It shouldn’t be runny. Now go ahead and taste it. If the mixture tastes a touch too much of Amaretto and sugar, it’s perfect. It’s supposed to season and sugar the egg whites. Now, in a second bowl, beat the egg whites until stiff peaks form. Then combine the egg whites and the egg yolk mixture and fold in. Important: Don’t use the mixer for this, use a spoon! The cream is now ready. Now place the glasses within easy reach. Then take a bowl with a slightly larger diameter, break up the sponge fingers and add them. The pieces should be large enough to be easily picked up with a dessert spoon while eating. If desired, flavor the coffee again with a little Amaretto (I use about a shot glass) and drizzle it over the sponge pieces with your thumb on the bottle opening, stirring occasionally. The sponges are ready when there are no longer any light spots visible, but no coffee has settled at the bottom of the bowl either. It’s okay if there is some coffee left over. Now alternate layers of sponge cake and cream on top of each other in the glasses. Make sure the top rim stays clean. Depending on the size of the glasses, there will be about 2-3 layers each. Finally, add cream on top. Then place the whole thing in the refrigerator for at least 3 hours until ready to eat. Just before serving, dust a thin layer of cocoa powder over the top. Note: I prepare the glasses in the morning or at lunchtime if I’m serving them in the evening. The great thing about this presentation is that it can be easily taken somewhere else and you don’t have to worry about portioning it out at the table. Even if the tiramisu turns out a little too moist, it’s still easy to serve – which is why this dessert is stress-free.