Classic Tiramisu Recipe

How to make it

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• Put on some instrumental music to get into the Italian mood. I played the soundtrack from a great Belgian movie (Moscow, Belgium)
• Boil some water in a pot, put a bowl on top of it. Combine the yolks and sugar in the bowl. Reduce heat to low, let cook for about 10 minutes, stirring constantly.
• Remove the bowl from the pot, take everything off the fire. Beat the egg mixture until it's lemon-coloured and thick. Use the boiled water to make the espresso (I take 2 tsp of instant coffee, and mix it with 1/3 cup of water)
• Add mascarpone to the yolks. Beat until smoothly combined.
• In a separate bowl: whip cream until you can put it upside down above your head and your hair stays clean.
• Gently fold the whipped cream into the yolk mixture
• Layer a glass bowl with the lady fingers. Don't forget to do the sides, too!
• Mix the amaretto and the espresso and spoon half of the mixtureover the lady fingers.
• Drizzle half the mascarpone mixture on top of the lady fingers, put on another layer of lady fingers, the rest of the espresso and amaretto and mascarpone. Don't worry if it overflows a bit, mine does that too and it still tastes yummy. Also, I always have some filling left, I just eat it when I'm doing the dishes.
• Dust with the cocoa powder and chocolate curls (you can make them with a vegetable peeler)
• Put your tiramisu in the fridge for at least 8 hours, if possible, overnight.
• Enjoy!

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