Tiramisou

By jan_ice

Ingredients

• 9 Eggs, seperated
• 9 Tablespoons Caster Sugar
• 400 g Mascarpone cheese
• 4 measures of Sambuca
• Medium bowl of Espresso coffee, cooled
• 30-40 Ladyfingers
• 1 teaspoon Yellow colour
• 1 teaspoon Vanilla essence
• Chocolate powder

Preparation

Step 1

Mix egg yellow with sugar in a bowl with electric mixer until smooth in consistency.

Add 2 measures of Sambuca, Yellow colour and Vanilla essence.

Then mix in Mascarpone Cheese until mixed thoroughly.

In a seperate bowl mix the egg whites until stiff (can turn bowl upside-down without the white falling out!).

Fold the white into the yellow mixture with a wooden spoon.

The mixture should be a lot lighter now in consistency.

Meanwhile mix 2 measures of Sambuca with the coffee and ensure it is cooled.


To prepare on in dish: Start with a layer of the mixture.

One by one, dip the ladyfingers into the coffee and place start a layer of these on top of the mixture layer.

NOTE: Ensure you only dip ladyfigers into coffee for 3 seconds maximum and shake excess coffee before applying to layer.

This ensures that your Tiramisu will keep a good pleasant consistency without getting soggy quickly.

Repeat layers, facing the lady fingers the opposite direction on second layer (example: if facing the length of the tray on layer one, face them sideways on next layer).

Lastly, top off with a layer of the mixture.

Place in the fridge for about 4-5 hours to firm and cool

To serve cut portions and place on a plate and dust with choc powder