If you’re feeling a bit low, this recipe for Tiramisu is sure to cheer you up – its easy to make too.
1/2 cup (125ml) strong black coffee, preferably espresso, cooled
2 tbsp (25ml) caster sugar
5 tbsp (62.5ml) + 2 tsp (10ml) Amaretto liqueur
2 large eggs, separated
2 tsp (10 ml) cocoa powder
250g mascarpone cheese
1 packet (125g) of Savoiardi (sponge lady finger biscuits)
Mix the cold coffee and the 62.5ml Amaretto together in a cup. Dip both sides of each biscuit into the coffee liqueur mix and arrange to cover the bottom of a shallow dish. Make sure the entire base is covered with biscuits.
In a separate bowl cream together the egg yolks and sugar for about three minutes until thick and pale yellow. Add the mascarpone and 10ml Amaretto and beat until smooth.
In a separate bowl, beat the egg whites until stiff peaks form, then fold quickly but gently into the cream mixture, taking care not to lose the volume.
Spread some of the cream mixture over the biscuits until covered, and then repeat the process again, using up the biscuits and finishing with a cream layer.
Refrigerate for about three hours or until firm. The longer it is left, the more the flavours will develop.
Just before serving, dust the top with cocoa powder.
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