Tiramisu
3 egg yolks
3 oz. brandy
6 Tbsp sugar
3 doz. ladyfingers
2/3 lb. mascarpone
1 oz. cocoa
1 cup strong espresso
3 oz. crushed amaretti
Beat the yolks with 3/4 of the sugar, add the mascarpone and continue
to beat very well until the mixture is smooth. Separate the mixture
into two equal portions. To one part, add 1/2 cup of espresso to one
portion, and the brandy to the other.
Moisten the ladyfingers with the remaining espresso and make a layer of
them in a deep serving dish. Cover with the mascarpone mixture and
carry on alternating layers of ladyfingers with layers
different-flavored types of mascarpone. The last layer should be
mascarpone.
Refrigerate for about 2 hours. Just before serving, mix 1 oz. cocoa
powder with crushed amaretti and sprinkle evenly over the top.
Note: Tiramisu may be made with sponge cake instead of ladyfingers.
Ladyfingers can also line the side of the mold instead of being placed
on the bottom and in between layers. Tiramisu may also be made into a
large bowl with ladyfingers lining the bowl. Flavors and shapes can
change according to the cook's desire.
That's it!
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