Tiramisu
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Tiramisu
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 5 egg extra large fresh
- 1 packet savoiardi biscuits recommended brand: Matilde vicenzi
- 1 tub mascarpone cheese 500g, recommended brand: Polenghi
- 3-5 tbsp white sugar
- 700 ml espresso this should be prepared earlier and cooled down, coffee
- 1 block milk chocolate 200g
- chocolate milk powder Nesquick brand
- icing sugar
Instructions
- Crack each egg separating the yolk from the egg white and putting them into individual mixing bowls.
- Add approx. 2 1/2 tablespoons of white sugar to each bowl.
- Mix each of them with an electric mixer until they become creamy and fluffy.
- Place 250g of mascarpone into each bowl and mix again for around 3minutes.
- Slice or grate the block of chocolate into slithers or grate it, leaving a few chunckier pieces for added crunch.
- Dip both sides of a savoiardi biscuit into the coffee mix, holding it flat for 3 seconds in total then place it into the pyrex.
- Repeat this process by lining the biscuits up until you cover the base creating the first layer.
- Get the yellow (yolk) mixture and stir it together one last time with a spoon, then pour this over the top of your biscuits as evenly as you can making sure you cover the edges and all four corners.
- Gently smooth the mixture over the biscuits as evenly as you can, using a spoon and being careful not to press down on them.
- Sprinkle a generous amount of the grated chocolate over the top, again as evenly as you can.
- Sift a tablespoon (or two) of nesquick over the top until the layer is completely covered.
- Make another layer of biscuits by repeating the process as above then cover them with the white mixture, and again add chocolate and nesquick on top.
- Carefully cover the tiramisu with alfoil and place it into the fridge for at least 3 hours (minimum).
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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