Tiramisù

Tiramisù

by chef João Pupo

Ingredients

  • 500 g mascarpone
  • 180 g icing sugar
  • Vanilla pod (optional)
  • 4 egg yolks
  • 30 champagne biscuits (or thinly sliced sponge cake)
  • Marsala, Amaretto or almond liqueur
  • 2 coffee cups Torrié espresso coffee
  • Cocoa powder

Preparation

Mix the cheese with the sugar and egg yolks. Cut open the vanilla pod and scrape out the seeds. Add to the cheese. Mix very well to form a smooth cream – the mixture will thicken as you beat it. Combine the cold coffee and the liqueur. Dip the biscuits in this liquid. Place the dipped biscuits on a serving dish to create a layer which is then covered with half the cream. Repeat with another layer of biscuits and another layer of cream. Refrigerate for two hours. Before serving, dust with cocoa powder.