Classic tiramisu

Step 1/6

• 2 eggs
• 30 g confectioner’s sugar
• 1 tbsp Amaretto
• 250 g mascarpone

• large bowl
• hand mixer with beaters

Separate eggs. Whisk egg yolks with confectioner’s sugar until pale and fluffy. Add Amaretto and mascarpone. Whisk until smooth.

Step 2/6

• salt
• 30 g confectioner’s sugar

• large bowl
• hand mixer with beaters

Beat egg whites with a pinch of salt until stiff peaks form. Slowly whisk in the remaining confectioner’s sugar.

Step 3/6

• rubber spatula

Now, carefully fold beaten egg whites into mascarpone cream.

Step 4/6

• 100 ml espresso
• 2 tbsp Amaretto
• 250 g ladyfingers

• shallow dish
• serving dish

Combine espresso and remaining Amaretto in a shallow dish. Dip ladyfingers in espresso mixture and then layer soaked ladyfingers in bottom of the serving dish.

Step 5/6

• 1 tbsp chocolate

• fine grater

Cover with a layer of mascarpone cream and top with a fine layer of grated chocolate.