Tiramisu is Italian for “Pick me up”. I learned this recipe from my friend and colleague Simone Karrasch when we were both postdocs at the MRC LMB in Cambridge, UK. I have yet to taste a better Tiramisu!
This recipe uses raw eggs. To reduce the risk of contamination with salmonella, it is recommended to use eggs as fresh as possible, and to wash them carefully with soap before use.
You need a wide oblong tray to prepare the Tiramisu.
Prepare the cream:
- 750 g (26.5 oz.) Mascarpone cheese
- 6 egg yolks (separate from egg white)
- Add sugar to taste (about 2 tablespoons)
- Mix well until the sugar has dissolved.
Keep egg white separate and beat until stiff. Carefully fold the beaten egg white into the cream mixture until well mixed.
Mix 150 mL (5 oz.) of cold coffee with 150 mL of Amaretto liqueur in a separate container.
Assemble the layers:
- Cover the bottom of the tray with lady fingers (sponge fingers).
- Soak the lady fingers with half of the coffee/Amaretto mix.
- Add a layer of cream on top of the lady fingers.
- Add some grated semi-sweet chocolate.
- Add another layer of lady fingers, soak with remaining coffee/Amaretto mix.
- Add the rest of the cream.
- Sprinkle with some more grated semi-sweet chocolate.
Refrigerate for several hours (or overnight) before serving.