I have never attempted a Tiramisu until two months ago; the thought of the complicated and tedious preparation put me off several times. Only this year, when I visited my aunt in Frankfurt, did I realize how easy it is to make this dessert.
As it needs to sit in the fridge for at least three hours, this is something you could prepare the night before you have dinner guests.
2 fresh large egg yolks
50g castor sugar
8g vanilla sugar (1 sachet)
500g mascarpone cheese
100ml espresso or strong coffee
12 Savoiardi biscuits (sponge fingers)
Cocoa powder for dusting
1. Make the espresso and combine it with the Amaretto in a container (big enough to soak the sponge fingers later) and set aside.
2. Using an electric hand-held whisk on slow speed, beat egg yolks, vanilla sugar, castor sugar and mascarpone for one minute in a bowl.
3. Soak six sponge fingers in the coffee-amaretto mix with just one second each side and place in a serving dish (Fig. 1) - Not joking with the one second, they should not end up soggy.
4. Take half of the cream mixture and cover the sponge fingers fully (Fig. 2).
5. Repeat No.3 and place the balance six soaked sponge fingers over the cream mixture.
6. Use balance cream mixture and cover the upper sponge fingers and and the sides fully.
7. Keep covered and refrigerated till served.
8. Dust with cocoa powder, pushing it through a fine-mesh strainer, just before serving.