Tiramisù
A post dedicated to the best thing since sliced bread (and frankly, who would eat bread for desert?)
Time and money requirements
1h for preparation (incl. cleaning of the battlefield; less for trained cooks)
4h before serving
ca. 12 Fr. excl. liquor (photo displays Migros products)
Ingredients for 8 servings
4 eggs
4 tablespoonful of white sugar
500g mascarpone
3cl rum, cognac or liqueur
3dl of coffee (ca. 3 espressi lunghi)
300g biscuit
chocolate powder
Preparation
Separate egg white and yolk. Whisk the egg white stiff.
Mix yolk and sugar until it gets foamy. Add the mascarpone and liquor (I prefer Grand Marnier - see second photo). Carefully add the egg white to the mixture.
Put the coffee in a soup plate and dip each biscuit briefly before covering the ground of a bowl with it (third photo). The biscuits should be entirely covered in coffee and it doesn't hurt if they're still a bit hard on the inside. Also, you don't want to overcaffeinate your guests so brew that coffee reasonably.
Cover the biscuits with half of the cream. Then add a second layer of biscuits and the second half of the cream.
Put the bowl into the fridge for several hours (2 will do but 4 will put you on the safe side in case there's little coffee in your tiramisù, so the moisture spreads better). Sprinkle the tiramisù with chocolate powder before serving.
En Guete!