Coffee, mascarpone, and amaretto – a true classic of Italian-style desserts! Also, try the version with raspberries, which kids will love!
Ingredients:
Raspberry Syrup
- Sugar – 100 g
- Water – 150 ml
Main Ingredients:
- Sugar – 240 g
- Eggs – 9
- Cocoa powder – 10 g
- Mascarpone cheese – 750 g
- Water – 125 ml
- Ladyfinger biscuits – 400 g
Raspberry Version:
- Sugar – 80 g
- Eggs – 3
- Raspberries – 80 g
- Mascarpone cheese – 250 g
- Water – 50 ml
- Heavy cream (30%) – 100 g
- Ladyfinger biscuits – 50 g
Coffee Syrup:
- Sugar – 90 g
- Amaretto liqueur – 60 ml
- Espresso – 250 ml
Preparation:
Step 1: Prepare Syrup for the Cream In a saucepan, pour 1/2 cup of water, add sugar, bring to a boil, simmer until a syrup forms (after boiling, simmer the syrup for 1-1.5 minutes).
Step 2: Mix and Combine Egg Yolks with Syrup Beat the egg yolks in a mixer, gradually add the hot syrup to temper the yolks. Beat the yolks until very fluffy. Gradually add mascarpone cheese to the beaten yolks. Mix well.
Step 3: Prepare Coffee Syrup Pour espresso coffee into a saucepan. Add sugar. Bring to a boil until an intensely coffee-flavored syrup forms. Allow to cool. Add amaretto liqueur. Mix.
Step 4: Layer the Ladyfingers with Cream In the bottom of a heatproof dish or baking tray (approximately 30 by 20 cm), arrange a layer of ladyfinger biscuits soaked in coffee syrup.
On top of the biscuits, spread a layer of cream, then another layer of ladyfinger biscuits soaked in coffee syrup, followed by another layer of cream. Place the prepared dessert in the refrigerator for 3-4 hours.
After removing from the refrigerator, decorate the tiramisu with cocoa powder.
