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Ingrediens for Original Italian Tiramisu
300 ml Italian Espresso
45 ml Amaretto
65 g Sugar (halve for the egg white & halve for the egg yolk)
1 Pinch of Salt
500 g Mascarpone
450 ml heavy Cream
Approx. 40-50 Ladyfingers
Unsweatened cocoa powder
1 Pack of vanilla sugar.
How to put together the Classic Tiramisu
Separate the eggs and season the egg white with a pinch of salt. Beat till semi-stiff, add the sugar and beat till stiff. Mix the egg yolk with the remainder of the sugar and beat till fluffy (tripled in measurement). Add the mascarpone and blend effectively. Mix the Espresso with the Amaretto, add three tablespoons to the egg-mascarpone combination, add the egg white and whip the cream and add as effectively and gently fold in.
Dip the ladyfingers into the espresso & Amaretto and place in a baking tray, that the complete tray is roofed. Spread out the halve of the mascarpone cream and mud with some dar cocoa powder. Add one other layer of „soaked“ ladyfingers and with the assist of a piping bag, enhance the Tiramisu with the remainder of the mascarpone cream.
Chill for not less than four hours and mud with some additional cocoa powder earlier than serving.
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