we just docked in Italy. In Genova after a nights sail. And last night at dinner we had the best TIRAMISU and that gave me the idea to share the recipe from my mum ( she makes it with the recipe from allerhande but don’t tell anyone please)

Here are the needed Ingredients:

125 ml fresh whipped cream
75 g white caster sugar
4 medium eggs
500 g mascarpone (soft cream cheese)
5 tbsp coffee liqueur (or almond liqueur)
200 ml espresso coffee
175 g long finger cookies
1 tbsp cocoa powder

And a glass square bowl

Beat the caster sugar with ⅕ in a large bowl with a mixer almost stiff, that’s about 7 minutes work and lick the tests of the mixer forks when finished, it’s tradition.

Clean the forks from the mixer. Split the eggs (the proteins are not used). In another bowl, beat the egg yolks with the rest of the sugar in 5 minutes until a light yellow, creamy cream. Mix the mascarpone in parts by the cream and then fold in the whipped cream.

Pour the coffee liqueur together with the espresso into a low dish or deep plate. Dip half of the long fingers in this mixture and cover the bottom of the dish with it. Divide half of the mascarpone mixture over it. Dip the rest of the long fingers in the coffee mixture and divide over the mascarpone mixture. Divide the rest of the mascarpone mixture over it.

Here the chef put a bit of dulce the letche aside,

Leave the tiramisu covered for at least 2 hours in the fridge. Take out of the fridge just before serving. Sprinkle the cocoa powder over the tiramisu with a sieve.

Variation tip with kids , I make half with and half without alcohol. So when you prefer no alcohol? Then use caramel syrup (bottle 250 ml, Monin) instead of coffee liqueur.

You can prepare the tiramisu up to 1 day in advance. Keep covered in the refrigerator until use.

IT WAS A QUEENS DESSERT, photos are made by me recipe by my mum and allerhande.nl

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