Tiramisu

Our friend Mino, a chef and restaurant owner for many years but now retired, has shared his recipe for Tiramisu. There are many recipes for Tiramisu both in Italy and around the world. For me, this one is the absolute best. The word Tiramisu is of course Italian. It literally means “pick me up”  but can be translated as “cheer me up”, and that this indulgent dessert certainly does.

Thank you, Mino, for sharing your recipe with us!

Here’s Mino’s Tiramisu Recipe!

			Recipes from Puglia – the best Tiramisu
	Serves 6 to 8
	Prep : 30 minutes	plus chilling

Ingredients

• 250 gms Mascarpone
• 4 Egg Yolks
• 8 tbsp Granulated Sugar
• 1 packet Savoiardi Biscuits (sponge fingers, Ladies Fingers)
• 100 ml warm Espresso Coffee
• 5 tbsp Amaretto Liqueur
• Few drops Of Vanilla Essence
• Cocoa Powder

Method

With an electric mixer, beat the egg yolks and sugar until it becomes quite a stiff mixture. Make sure the bowl you mix the eggs in is very clean from grease. If the eggs don’t get stiff enough add some more sugar.
Add 2 tbsp of the amaretto and the vanilla essence and mix well.
Add the mascarpone (making sure to drain any liquid that is in the tub) and mix gently together until well amalgamated.
Put the coffee into a little container, it is better if it is still warm. Add the rest of the Amaretto to the coffee.
Take a high sided dish. Quickly dip the savoiardi biscuits in the coffee and make a layer in the bottom of the dish. Add 1/2 of the cream and spread evenly over the biscuits.  Sprinkle with the cocoa powder using a sieve completely covering the cream.
Repeat the process again laying the biscuits in the opposite way to the first layer. Use the rest of the cream, spread evenly and sprinkle with the cocoa powder.
Cover with cling film and let rest in the fridge for a couple of hours before serving!

Buon Appetito,

Thank you Mino, the Puglia Chef