Tiramisu

Let’s have a summer reminder, shall we?
Italy . . .mmmm . . .sun, wine, cup of coffee . . . .
Ferrari, traffic jam in Rome . . .tiramisu, oh yea, here we are!
Again, easy recipe, almost foolproof.

 Today “twist” – individual plates, rather than a big shallow dish.
It really looks better when plated individually, judge for yourself!

Your shopping list:

6 servings

for filling/creme:

5 eggs
3/4 cup (150g) fine sugar
1  1/2 cup (250g) mascarpone cheese

another:

ladyfingers (6 per serving, total of 36)
coffee (strong, cold, about a cup)
cocoa powder, eventually finely grated chocolate for top
shot of your favorite liquor (optional) – Kahlua, Grand Marnier . .

how to: 

Beat egg yolks and sugar into fluffy mixture, and slowly whisk in
mascarpone.
Whisk egg whites until firm and fold them into mascarpone mix.

Set three ladyfingers on a small plate, and moist them with coffee
(eventually coffee with liquor), just use spoon and pour it lightly
over them. Any spills get immediately soaked, so no worries.
We want them to be moist, but not “slurry”.

Spoon and spread mascarpone mixture over them,
in about 1/2 cm (1/4 inch) thick layer.

Repeat, setting ladyfingers cross to bottom layer. Now you
know the drill – moist, not to much, spread mascarpone, done.

Dust with cocoa powder on the top and refrigerate . . .
that is actually hardest part – just try to put them in the fridge
and  

w  a   i  t

for few hours

  - impossible.

Overnight? Crazy!

Tomas