La dolce vita at its best: Tiramisu in a glass
There are many versions of this Italian classic and many families like to add their personal touch to the preparation of Tiramisu.
This dessert comes originally from the northern Italian region of Veneto but it became soon very popular in and outside Italy's borders.
Tiramisu is an easy and elegant dessert and can be served as a big non bake cake or in individual portions.
I prefer to serve it in small portions, presented in a glass because I think it simply looks prettier that way.
To prepare Tiramisu you need:
250 g (8oz ) of Mascarpone
1 spoonful of thickened cream, lightly whipped
2 egg yolks
2 spoonful of caster sugar
1 teaspoon of lemon zest
1/8 of cold espresso (or strong black coffee)
2 EL of Amaretto or another almond liqueur
100-150 g (4.8 oz ) of sponge fingers
2 spoonful cocoa for dusting
1 cup fresh raspberries and some mint leaves for decoration
Pour coffee and Amaretto in a pot and set aside.
Beat egg yolks, sugar ,Mascarpone and lemon zest with an electric beater until thick and creamy.
Add the whipped cream, combine gently with the other ingredients.
Place sponge fingers in a large dish and brush generously with the espresso Amaretto mix, until soaked.
Break sponge fingers into smaller pieces, fit them into a martini glass, pressing down gently.
Cover the layer generously with the Mascarpone mixture.
Repeat layers once.
Dust with Cocoa, top with fresh raspberries and a mint leave.
See you next Tuesday :)