Original Tiramisu with Liqueur

(serves 4-6)

• 250 g mascarpone

• 3-4 eggs

• 75 g sugar

• 150-200 g ladyfingers biscuits

• 150-200 ml espresso

• 1 tbsp. liqueur to taste

• some sugar for coffee

• unsweetened cocoa powder

• pinch of salt

1. Separate the eggs and place the bowl with the yolks and 60 g sugar over a pan with bowling water (steam bath). Blend until you get a swollen and frothy cream for about 5 minutes, but make sure that the mixture doesn't overheat (36 C: it shouldn't feel neither warm, nor cold to the touch).

2. Gradually add mascarpone, and mix well with the whisk.

3. Same as for the egg yolks, place the bowl with the egg whites, pinch of salt and with the rest of the sugar (15 g) over the steam bath. Whisk the mixture until stiff (regularly check it's temperature!).

4. Using a spatula, gently fold in the egg whites mixture into the cream, combine well.

5. In a bowl, lightly sweeten the coffee and add the liqueur.

6. In a rectangular baking dish, spread a layer of cream and form a layer of Savoiardi soaked in coffee on top of it.

7. Cover with another layer of cream then continue with the ladyfingers. Form another layer and finish with a layer of cream.

8. Put the tiramisu in the refrigerator for at least two hours, but ideally for overnight.

9. Just before serving, sprinkle the surface of the tiramisu with bitter cocoa powder.

Tips:

- Can recommend to make Tiramisu with golden rum, almond liqueur (amaretto), brandy or cognac.

- If made with sweet red wine, like Marsala, but in this case no sugar should be added to the coffee!

- half an hour before starting the procedure, take the mascarpone out of the refrigerator. - the eggs must be prepared over a steam bath to kill any potential bacteria or Salmonella.