A classic today and one which, when prepared well, one serving just won't do the trick.
Tiramisu
2 eggs, separated
100g white sugar
2 tsp vanilla extract
500g mascarpone
24 ladyfingers
1 1/2 cup strong black coffee, cooled
1 tbsp unsweetened cocoa powder
2 eggs, separated
100g white sugar
2 tsp vanilla extract
500g mascarpone
24 ladyfingers
1 1/2 cup strong black coffee, cooled
1 tbsp unsweetened cocoa powder
In a medium bow, beat together egg yolks, sugar and vanilla until you have a pale yellow, smooth mixture. Fold in the mascarpone and set aside.
In a separate bowl beat the egg whites until soft peaks form. Fold in gently into the cheese mixture.
Dip biscuits quickly in the coffee (shake off any excess coffee) and place on the bottom of (individual or larger) glass bowl. Add layer of cheese mixture. Repeat these two layers, ending with a cheese layer and dust with some cocoa powder.
Place in refrigerator for at least two hours (the longer you leave it, the more the flavours will develop) and enjoy!
In a separate bowl beat the egg whites until soft peaks form. Fold in gently into the cheese mixture.
Dip biscuits quickly in the coffee (shake off any excess coffee) and place on the bottom of (individual or larger) glass bowl. Add layer of cheese mixture. Repeat these two layers, ending with a cheese layer and dust with some cocoa powder.
Place in refrigerator for at least two hours (the longer you leave it, the more the flavours will develop) and enjoy!