A favourite amongst friends and colleagues this Tiramisu recipe maintains the traditional egg recipe without using cream.
9 eggs, separated
9 tablespoons caster sugar
4 shots (180ml) Sambuca
1 teaspoon yellow food colouring
1 teaspoon vanilla essence
400g mascarpone cheese
250ml Espresso coffee, cooled
20g chocolate powder or cocoa, for dusting
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Directions Preparation:20min › Extra time:4hours chilling › Ready in:4hours20min
Mix egg yolks with sugar in a bowl with electric mixer until smooth in consistency. Add 2 measures of Sambuca, yellow food colouring and vanilla essence. Then mix in Mascarpone cheese until mixed thoroughly.
In a separate bowl whisk the egg whites until stiff and can turn bowl upside-down without the white falling out. Fold the white into the yellow mixture with a wooden spoon. The mixture should be a lot lighter now in consistency.
In a small bowl mix 2 measures of Sambuca with the coffee and ensure it is cooled.
In the presentation dish start with a layer of the mixture. One by one dip the ladyfingers into the coffee and create a layer of these on top of the mixture layer.
NOTE: Ensure you only dip ladyfingers into coffee for 3 seconds maximum and shake excess coffee before applying to layer. This ensures that your Tiramisu will keep a good pleasant consistency without getting soggy quickly.
Repeat layers facing the lady fingers the opposite direction on second layer. For example if facing the length of the dish on layer one, face them width on next layer.
The top layer of the Tiramisu should be mixture. Place in the fridge for about 4-5 hours to firm and cool.
To serve place dish on table or cut portions and place on a plate. With a sieve dust the top of each portion with chocolate powder.