Tiramisu-Love
Now that the last exam at university is done there is time again to devote myself again to my love for tiramisu. It is simply the most delicious dessert that has ever been created in this world! And of course, there is one recipe for the tiramisu that is the best, and this is the one I am using :)
The best thing when making a tiramisu is probably that you can pinch from the mixture every now and again during the making of the tiramisu. I have to admit that most of the time the cake mixture tastes better than the cake itself but when it comes to tiramisu.. the mixture is good but the finished tiramisu is simply adorable! In my opinion, a good tiramisu is made without raw eggs and I really prefer to make it without them because there is always the risk of salmonella poising when using raw eggs in your cakes.
But now, enough of talking, I will show you the best tiramisu recipe in the world and of course a few pictures of my tiramisu which I have made this afternoon:
My best Tiramisu
Ingredients:
500 g mascarpone
75 g sugar
1 pack vanilla sugar
4 tablespoons amaretto (almondliqueur)
approximately 150 ml milk
200 ml cold espresso or strong coffee
200 g sponge finger
2 tablespoons cocoa powder
Preparation:
Mascarpone mit Zucker, Bourbon Vanille-Zucker und der Hälfte des Amarettos in einer Schüssel glatt rühren. Milch nach und nach unterrühren (je nach Festigkeit des Mascarpones die Milchmenge reduzieren). Übrigen Amaretto mit Espresso oder Kaffee verrühren. Die Hälfte der Löffelbiskuits in eine flache eckige Auflaufform (etwa 30 x 18 cm) legen, mit der Hälfte der Kaffee-Amaretto-Mischung beträufeln und mit der Hälfte der Mascarponemasse bedecken. Die restlichen Zutaten in gleicher Reihenfolge daraufschichten.
Tiramisu in den Kühlschrank stellen und einige Std. durchziehen lassen. Vor dem Servieren die Creme dick mit Kakao bestreuen.
In a bowl, combine mascarpone, sugar, vanilla sugar and half of the amaretto and stir until smooth. Add milk and continue stirring. Combine the rest of the amaretto with the milk. Place half of the sponge fingers in an ovenproof dish and sprinkle them with half of the coffee-amaretto-mixture. Then cover the sponge fingers with half of the mascarpone mixture. Place the remaining sponge fingers in the dish, sprinkle again with the mixture of coffee and amaretto and cover with the remaining mascarpone mixture. Put the dish into the fridge and let it remain there for a few hours. Before serving the tiramisu, cover it with a thick layer of cocoa powder.
The best thing when making a tiramisu is probably that you can pinch from the mixture every now and again during the making of the tiramisu. I have to admit that most of the time the cake mixture tastes better than the cake itself but when it comes to tiramisu.. the mixture is good but the finished tiramisu is simply adorable! In my opinion, a good tiramisu is made without raw eggs and I really prefer to make it without them because there is always the risk of salmonella poising when using raw eggs in your cakes.
But now, enough of talking, I will show you the best tiramisu recipe in the world and of course a few pictures of my tiramisu which I have made this afternoon:
My best Tiramisu
Ingredients:
500 g mascarpone
75 g sugar
1 pack vanilla sugar
4 tablespoons amaretto (almondliqueur)
approximately 150 ml milk
200 ml cold espresso or strong coffee
200 g sponge finger
2 tablespoons cocoa powder
Preparation:
Mascarpone mit Zucker, Bourbon Vanille-Zucker und der Hälfte des Amarettos in einer Schüssel glatt rühren. Milch nach und nach unterrühren (je nach Festigkeit des Mascarpones die Milchmenge reduzieren). Übrigen Amaretto mit Espresso oder Kaffee verrühren. Die Hälfte der Löffelbiskuits in eine flache eckige Auflaufform (etwa 30 x 18 cm) legen, mit der Hälfte der Kaffee-Amaretto-Mischung beträufeln und mit der Hälfte der Mascarponemasse bedecken. Die restlichen Zutaten in gleicher Reihenfolge daraufschichten.
Tiramisu in den Kühlschrank stellen und einige Std. durchziehen lassen. Vor dem Servieren die Creme dick mit Kakao bestreuen.
In a bowl, combine mascarpone, sugar, vanilla sugar and half of the amaretto and stir until smooth. Add milk and continue stirring. Combine the rest of the amaretto with the milk. Place half of the sponge fingers in an ovenproof dish and sprinkle them with half of the coffee-amaretto-mixture. Then cover the sponge fingers with half of the mascarpone mixture. Place the remaining sponge fingers in the dish, sprinkle again with the mixture of coffee and amaretto and cover with the remaining mascarpone mixture. Put the dish into the fridge and let it remain there for a few hours. Before serving the tiramisu, cover it with a thick layer of cocoa powder.
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