Tiramisu

Ingredients for 4 servings:

• 100 g powdered sugar
• 4 egg yolks
• 2 egg whites
• 2 cl Amaretto
• 2 cup(s) coffee, strong, or espresso
• 500 g mascarpone
• 250 g ladyfingers
• some cocoa powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

according to my Italian grandmother’s recipe

Whisk the egg yolks, powdered sugar, and Amaretto until creamy. Carefully fold in the mascarpone. Beat the egg whites until stiff and gently fold in. Soak the sponge fingers with the espresso/strong coffee or, if you like, just brush them on. Build 4 layers: start with the sponge fingers, then the mascarpone cream, sponge fingers, and more mascarpone cream. Dust thickly with cocoa and refrigerate. A tip from the chef’s recipe editor, as it is often mentioned that the mascarpone cream becomes too runny: If you beat the mascarpone too vigorously (although this doesn’t seem to happen with every variety), it becomes runny. For this recipe, beat the egg yolks and egg whites with a mixer, but carefully fold the mascarpone into the egg yolk mixture with a mixing spoon or whisk, and also fold in the egg whites, taking care not to beat too vigorously.