From Italy: Tiramisu

Wednesday 13 June 2018

I am super excited to start this series in Food bits as I am going to present some of my favourite cuisine from different regions . And as a start I have chosen Italy and one of my all time top desert picks: The Tiramisu.
I hope you stick with me in this journey and leave your moments bellow.


level of difficulty: medium
preparation time: 30 minutes

Serves 4

500g mascarpone
200ml double or whipping cream
5 tablespoons caster sugar
4 egg yolks
200g sponge finger biscuits
4 tablespoons amaretto
( optional)
cocoa powder, sifted

Soak the sponge biscuit in the coffee and amaretto. Whip the cream with a tablespoonful of sugar. Meanwhile, beat the egg yolks with the remaining sugar until they become creamy. Add the mascarpone little by little. Now, add the whipped cream. Assemble the desert by placing the soaked sponge biscuits with a layer of mascarpone cream. Then cover with another layer of sponge biscuits, and cover with the remaining cream. Dust the surface with cocoa powder and place in the fridge for at least one hour.

And enjoy or share with your family and friends.

Interesting info:

Many Italian regions dispute the origin of this cult desert.
Variations depend on the type of alcohol used, which can range from cognac to whisky, rum or coffee liqueur.

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