2 17 1/2 ounces container mascarpone
8 really, really fresh eggs, separated
1/2 cups sugar
1 cup strong coffee (if the spoon dissolves it is
o.k.)
1 cup Amaretto Liquer
48 Ladyfingers (or as much as Vanilla-Wafer-cookies to
cover the dish)
Cocoa powder (for dusting)
In large stainless steel bowl, whip egg whites until peaks form - carefull that they do not dry out. Add 1 Tbs sugar and beat until firm and glossy.
Fold half of egg whites into mascarpone and fold other half in.
Pour coffee and Amaretto in deep dish. Dip both sides of 24 Ladyfingers/ wafers in Mix and arrange them in single layer in a deep square glass dish.
Spread half of mascarpone mix on top and repeat 2nd layer of ladyfingers/ wafers and mascarpone.
Refridgerate Tiramisu overnight.
Serve... do not let stand in warm room - discard left overs.
Obviously this is not for Children (also because of the raw eggs). Italien and German kids however love it with Almond-syrup instead of the alcohol.
I love "real" Italian food. I found a very good method to find out, if a Italian restaurant is the "real thing". Unfortunately you have to start with the dessert first *lol*:
How is their "Tiramisu"?
I got aboveTiramisu-recipe from an Italien friend in Germany.
