- 2 Egg Yolks
- 50 g Sugar
- 225 g Emborg Mascarpone (room temperature)
- 2 cups Strong Coffee
- 1 packet of Savioardi Biscuits (store bought)
- 2 tbsp Coffee Liquer (Amaretto or Frangelico Liquer)
- Cocoa Powder (for dusting)
- 1 tsp Vanilla Extract
- 200 ml Emborg Whipping Cream
A creamy dessert of espresso-soaked Savioardi biscuits surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients!
To make this classic tiramisu, whisk egg yolks with a whisk until creamy, then fold in Emborg mascarpone and vanilla. Whisk until smooth.
In another mixing bowl, whip up Emborg whipping cream with sugar until soft peaks. Then fold into the mascarpone mixture.
Mix the coffee and coffee liquer in a bowl.
Then, in a serving dish 8” x 8” / 20cm x 20cm, quickly dunk in the biscuits into the coffee mixture and arrange into the dish, in a single layer.
Spread on half of the mascarpone mixture, and then repeat with the biscuits again. Then layer with the remaining mascarpone mix.
Smooth the top evenly, then refrigerate for about 4 - 5 hours. It will be better overnight, so the flavours get to mingle and relax into the biscuits. Before serving, dust the top with cocoa powder.
Enjoy this Italian classic!