This week we have been spoiled with Dominique's world class tiramisu! Absolutly wonderful!!!
4 pasteurized egg yolks
100 g icing sugar
Grains from 1 vanilla pod
2 sheets of gelatine
250 g mascarpone
1 cup of mocha or a strong cup of American coffee
A bit of Amaretto (almond liqueur)
Juice from ½ organic lemon
24 Lady Fingers
Soften the gelatine in plenty of cold water.
Whip the egg yolks with the sugar and vanilla grains until it is thick. Add mascarpone. Melt the gelatine in a saucepan over low heat. Take a bit of mascarpone, max 1 dl. and mix it well with the gelatine while it is lukewarm. Mix the gelatine in the remaining mascarpone. Then turn the eeg cream and mascarpone mixture gently together.
Let it rest for awhile at the kitchen table, while you mix coffee liqueur and lemon juice together. Put the Lady Fingers in the coffee/lemon drink and let them soak.
Now you are ready to make the cake together!:
Make a layer of Lady Fingers at the bottom of a serving dish - then sprinkle with cocoa powder. Add an adequate layer of mascarpone cream. Make more layers after same concept till you have approximately two layers of each.
Place the tiramisu on ice for at least two hours, then sprinkle one last time with cocoa powder before serving. (Can also be frozen)
Serve with fruit compote.