Tiramisu

Anweisungen

• Whip the heavy cream in a large bowl and set in the fridge until you ready to use it. Separate the egg yolks from the whites. Mix egg yolks with 2 Tbsp of sugar until get thick and creamy over a pot with simmering water. Transfer in to another bowl to get cool faster. Add vanilla extract and mix it.
• Whip the egg whites with a pinch of salt and remaining 3 Tbsp of sugar on low speed until they become foamy and frothy. Once the egg whites foamy, increase the speed to high until they will not slide out if the bowl is tipped sideways (soft peaks), set aside.
• Add mascarpone cheese and whipped cream into the egg yolks, mix it until well combined. Gently fold the egg whites into the mascarpone mixture. Be careful not to over mix. Set in the fridge for about an hour.
• Mix together the espresso (room temperature) with dark rum in a deep bowl and set aside, also have ready the cocoa powder and ladyfingers.
• In a 20×30 cm tray, dip each ladyfinger into a coffee mixture and lay in the bottom of your tray. Once the whole bottom of the tray has ladyfingers, ready spread over half the mascarpone mixture. Sprinkle with 1 Tbsp of cocoa powder over it. Lay another layer of soaked ladyfingers and pour the rest of the mascarpone mixture on top. Sprinkle with the remaining cocoa powder.
• Cover and chill for 4-24 hours before serving. Garnish each serving with some fruits you like and chocolate or raspberry syrup.