Tiramisu.......

Welcome everyone!
It is finally the moment, my first recipe: Tiramisu

Tiramisu. Tiramisu. Tiramisuuuuuuuuuu!!!!
It’s one of my favorite things to do, especially when I expect guests, or if I want to make my family happy. This is how love tastes like. It’s the sweet, fluffy cream that dances with bitter cocoa making the perfect balance, but the coffee and sweet amaretto bring the twist of drama, making this romance so loud and passionate.
If you have never tasted Tiramisu, do yourself a favor and make it. This Italian dessert is something you didn’t know you needed in your life, it will change you, I promise 😊.
There are many Tiramisu recipes, but this one is my absolute favorite. I make it my own way and every Italian approved, this gives me such confidence to share it here.
Lets start!

INGREDIENTS:

Coffee – you can make it in Italian moka, coffee espresso shots or just use instant coffee (I do recommend espresso shots, I usually make around 5/6 double shots)
Amaretto – the traditional Tiramisu is often made with marsala wine; however, amaretto is perfectly fine to use
Savoiardi – this are Italian biscuits, you can find them almost everywhere
Egg yolks – in this recipe I am using only the yolks, approx. 7, no egg whites needed
Mascarpone – I am usually using 3x 250g packages
Light brown fine sugar – as much as your heart desire
Vanilla bean extract/paste – just a teaspoon is enough

Cocoa powder – you need it to dust your layers

1. Brew your coffee.
   Use espresso shots if you can, otherwise anything else is also ok, make sure you cool it down before starting.
2. Add Amaretto.
   Combine espresso with amaretto, how much? Your heart is the judge – I usually use equal parts of espresso and amaretto – if u don’t like alcohol, just use espresso only, and if this is for children, use milk.

1. Savoiardi.
   In a glass dish put your savoiardi one next to another, creating a bed for next layer. Put the dish aside and start preparing your cream.

1. The cream.
   Take your egg yolks (2 yolks per 250g of mascarpone, plus 1 extra). Add sugar (at least 2 tablespoon per yolk) and mix with hand mixer until you see double the amount and the colour will be pale yellow. Don’t be afraid of making this too sweet, this dessert is perfectly balanced with other flavors, trust me. At this point, add vanilla extract, I highly recommend not to skip this step, vanilla is a soft kiss that you definitely want and need here. Now is the time to add mascarpone, all at once or in batches and mix just until combined, it’s important not to overmix. Don’t worry if it’s a runny consistence, it’s all ok 😊

1. Soak.
   Grab your mixture of love (coffee and amaretto) and pour just enough to soak savoiardi. If you don’t feel confident, just take one biscuit at a time and soak it in the mixture. I just use a squeeze bottle or a jar and pour it directly, trying not to put too much.

1. Assemble.
   Put a thin layer of mascarpone cream on the soaked savoiardi, then take your cocoa and sift it gradually on top.

1. One more time!
   Now, repeat the process: savoiardi, mixture of love, mascarpone magic, dust of cocoa.

And just like that you created a masterpiece. This needs to be in the fridge for at least 4 hours, but if u want the real drama worthy of a telenovela, leave it overnight. The delicate and sweet, innocent cream will get to know that bitter, bold, cocoa, and while they kiss each other passionately, alcohol and coffee won’t let them be together… when you try this dessert the next morning you’ll just get absorbed in the story of possessive love, drama and passion...

How do you like this recipe? will you give it a try? do you have questions? reach out in the comments :). another recipe soon!