TIRAMISU

I can’t believe that it’s already 31st of January.

I don’t know about you, but I have felt like New Year’s Day was yesterday, and these thirty days in between felt like a dream. However, this is the reality. Tomorrow February begins, and this also means that it is almost time for preparing surprises for Valentine’s Day. Also, those “sweet” surprises

I you ask me, I think that among deserts there is nothing more serious and screaming „love” as perhaps the most famous Italian dessert, Tiramisu. Apparently the name means “Lift me up”, but I already heard so many other, direct and allusive, translations I’m not even going to argue. In the end, the most important here is the taste of the cake, and that doesn’t need many words, because “divine” summarizes it quite accurately

To make it all sound even better, Tiramisu is also very easy and quick to prepare, and requires only a decent cool before serving. Yet „wow factor” is always guaranteed ^^

If you are looking for something for Valentine’s Day dessert – this is my first suggestion

Tiramisu

750g mascarpone

4 eggs

2 packs of biscuits for tiramisu

4 tablespoons of sugar

1 cup sweet, strong coffee (instant)

50 ml Amaretto liqueur

(200ml whipping cream (optional))

Cocoa powder for furrowing

Wipe the egg yolks with sugar until the mixture doubles in volume. Add mascarpone and mix gently (at low speed).

Brew instant coffee (with two tablespoons of sugar). Allow to cool before adding Amaretto. Soak biscuits in coffee (I like them heavily soaked, but apparently the ideal is when cookies are being soaked for half-height) and arranged them at the bottom of ceramic dish.

Pour three quarters of eggs-mascarpone mixture on top of biscuits (do not worry about spaces between biscuits, mascarpone will fill them which is wonderful because the more of it, the better: D)

Cover mascarpone with the second layer of biscuits soaked in coffee (at this point there might be not enough of coffee, so do not be afraid to do as many glasses as you need).

Cover with remaining mascarpone. Refrigerate at least four hours, preferably overnight. Serve sprinkled with cocoa powder.

If you would prefer the egg-mascarpone mixture fluffier, there’s a good trick for that – just add 200ml of whipped double cream and mix. I recommend you to try both options the classic and the “blasphemy with whip cream” one because they are both heaven

That’s it folks. Enjoy!

00

Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s