Tiramisù is not a typical dessert for the Amalfi Coast, but the one we had at 'Il Pino' in Praiano
was one of the best ever, that can rival with Els' recipe.
Tiramisù is easy to make. You may need to try it out a few times to find the
proportions that best match your taste. We already tried it out a few times in America,
with slightly different ingredients and the result has always
been satisfying, to say the least.
How to make tiramisù ?
Ingredients for 6 - 8 portions:
- 2 packs of boudoirs ("Lady fingers", soft biscuits topped with a layer of sugar )
- 400 gr (about 2 cups) of mascarpone-mousse
- 1 cup of strong coffee
- 1 shot glass (about 5 tablespoons) of amaretto
- 3 eggs
- 1 2/3 cup of powder sugar
- chocolate shavings or grated chocolate
How to proceed ...
- Separate two of the eggs, white and yolks
- Mix the two yolks and the complete third egg with the sugar until the sugar has completely
dissolved into a a pale dough
- Add the mascarpone and the amaretto, while continuing to mix
- In a separate bowl, Whisk the whites until they hold their shape and mix them manually with the mascarpone mix.
- Fill the bottom of a glass 9" by 13" pan with the lady fingers (with the sugar facing upwards) and sprinkle them with coffee (not too much, in the
final result they should remain visible, which will not be the case if you put to much coffee.
- Cover the biscuits with part of the mascarpone mix. Sprinkle some chocolate crumbs on top.
- Add another layer of biscuits, sprinkle with coffee and cover again with the mascarpone mix.
- Cover with chocolate crumbs
- Put the pan in the fridge - at least a few hours. Can be made up to 24 hours before serving
- For the Amalfi Coast version of Tiramisù, feel free to use Limoncello instead of Amaretto.
- Instead of chocolate crumbs, you can add cacao powder. This should be added just before serving.
And most of all, enjoy eating it !
Below left picture is our Michigan version (where we used
chocolate cookies instead of Lady fingers). At the right is the completed LA