CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Umbrian, Kitchen |
8 |
servings |
INGREDIENTS
500 |
g |
Mascarpone |
1/2 |
l |
Whipping cream |
4 |
|
Egg yolks |
600 |
ml |
Espresso coffee |
2 |
|
Wine glasses amaretto |
8 |
tb |
Sugar |
2 |
pk |
Sponge fingers |
|
|
Unsweetened cocoa powder |
INSTRUCTIONS
Whip the mascarpone, whipping cream and sugar until they have a stiff
consistency, then fold in the egg yolks. Mix the coffee and amaretto (no
sugar) and lightly dip the biscuits in the liquid, then layer the bottom
and side of the dish. Sprinkle a good layer of cocoa powder onto the base
and then fill the dish with the mascarpone mix.
Cover the top with a layer of biscuits dipped in the coffee and then pour
the remaining coffee mix over the top.
This tiramisu is made for spooning and not cutting, and is better left
overnight before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”