Tiramisu: It’s Italian and stands for ‚pull me up‘. It’s one of the most common and classic desserts in the world. And if prepared properly, probably one of my favorite desserts. It’s actually fairly easy to make, with a little amount of ingredients, but you need a moment of time to prepare and it needs to be stored in the fridge. The trick is to get the ideal ‘whisk’ of the cream. I personally like tiramisu if it’s more creamy, if you prefer the cakey-coffee taste, just reduce the amount of cream mix you put on each layer. See how to prepare here:

Ingredients

Coffee

5 eggs, separated

1 heaped tablespoon of sugar

1 teaspoon of Cointreau (alternatively Amaretto)

500g Mascarpone (take out of the fridge when you start preparing)

Another heaped tablespoon of sugar (to add in the coffee)

Ca. 300g sponge/lady fingers (Löffelbiscuit)

Baking cocoa to add on top just before serving

Directions

Prepare the coffee. And take out the mascarpone from the fridge!

In the meantime separate the eggs.

Now beat the egg whites until stiff and set aside.

Add one heaped tablespoon of sugar into the egg yolks and a teaspoon of Cointreau and add the mascarpone spoon by spoon and mix. At the end it needs to be liquidy and light yellow

Now you put the egg whites into the egg yolk mix and fold in together gently, from bottom to top until mixed, you don’t want any little bits in there!

Now pour the coffee into a flat bowl, add the other heaped tablespoon full of sugar and stir until dissolved. Wait a moment until the coffee is not super hot anymore!

Spread a bit of the cream on the bottom of a square container. Place the sponge fingers into the coffee and place in the container next to each other. When a layer is done, spread the cream on top and place another layer of the coffee-dunked sponge fingers on top, and so on.

End with a generous cream layer. Put in three fridge. Shortly before serving add the cocoa sieved on top of the cream generously. Enjoy!