Chez Starz

Another recipe from Pasquale’s recipe blog. This is his Amaretto Tiramisu. I have made this three times, and I’ve adjusted it to my preference. You can find his complete recipe at orsararecipes.net.

Ingredients:

28 ladyfingers

5 eggs

1 lb Mascarpone cheese, room temperature

1 cup espresso, brewed and at room temperature

1 oz white rum

1 oz amaretto liqueur

1/2 cup white sugar

Salt

Cocoa powder

10 X 10 baking dish

Directions:

Separate the egg whites from the yolks; set aside.

Add the sugar into the bowl with the egg yolks and blend with an electric hand mixer until smooth. Fold the Mascarpone cheese into the egg yolk mixture with a spatula. Do not use an electric mixer for this part; that is very important. I used a KitchenAid for this part one time, and it was a disaster because it was too thin.

Add a pinch of salt to the egg whites and mix until peaks form. In Pasquale’s recipe, he directs you to do this by hand. I used my KitchenAid for this part, and it worked well.

Fold the egg-white mixture into the egg-yolk mixture and combine until smooth.

Combine the cold coffee with the amaretto and rum. You can decrease the alcohol content if you would like, or omit it altogether.

Dip half of the ladyfingers into the coffee mixture, one by one, and line them up, coffee side down, in the baking dish. Once the first layer of ladyfingers lines the bottom of the pan, spread half of the cream mixture over the ladyfingers. The layer should be thin but thick enough to cover all the ladyfingers. Repeat these steps for one more layer.

Sift some cocoa powder over the top.

Cover with plastic wrap and refrigerate for at least 3-4 hours, preferably overnight, to set well.

Godere!