Classic tiramisu

For 5 pieces
  • 50 g dark chocolate
  • 3 Eggs (size M)
  • 100 g Sugar
  • 90 ml Almond liqueur (e.g. B. Amaretto)
  • 500 g Mascarpone
  • 100 g Whipped cream
  • 70 ml Espresso coffee
  • 200 g Ladyfingers
  • Cocoa
35 minutes
Finely grate the chocolate. Beat eggs, sugar and 60 ml amaretto on a hot water bath until frothy. Fold in the mascarpone spoon by spoon. Whip the cream until stiff, fold in. Mix the espresso and 30 ml amaretto. Line a baking dish (approx. 15 x 20 cm) with half of the ladyfingers. Drizzle with 50 ml of the liquid. Spread half of the cream on top and sprinkle with the chocolate. Spread the remaining ladyfingers and drizzle over them. Brush with the rest of the cream. It is best to put it in the refrigerator overnight. Place the teaspoon and cake fork crosswise on the tiramisu. Dust with cocoa, carefully remove the cutlery and serve
Wait approx. 12 hours. Photo: Först,
1 piece approx:
  • 710 kcal
  • 2980 kJ
  • 11 g protein
  • 49 g fat
  • 45 g carbohydrates


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