Presents
"Tiramisu"
Presents
"Tiramisu"
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From the Personal Collection of Anne Hanzlick
Serving Size: 6 - 8 servings
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Preparation Instructions:1. Whisk together egg yolks and sugar on high speed for 3 minutes - to a light pale mousse.
2. In a separate bowl stir the Macarpone with a wooden spoon to soften it and gradually beat in the egg yolk mousse, beating the mixture smooth before adding more.
3. Clean the beaters thoroughly and in another bowl whisk the egg whites until they form soft peaks.
4. Lightly fold egg whites into Macarpone mixture. Set aside.
5. Combine the rum and coffee together in a shallow dish
6. Chop the chocolate roughly into small raisin-sized chunks.
Now you are ready to assemble the Tiramisu. This can be done in a glass serving bowl or in 6 individual martini glasses.
First layer: Break the biscuits in half and dip them briefly in the rum/coffee mixture. (Do one layer at a time, sponge soaks up fast. Ex. 3 halves in each martini glass.
Second layer: Macarpone mixture - ex. 1 tablespoon in each martini glass.
Third layer: Sprinkle with chopped chocolate.
Repeat using 5 biscuit halves in martini glass, cover with a layer of Macarpone, a layer of chocolate and a dusting of cocoa powder. In a large bowl you can do two or three sets of layers depending on the shape of the bowl. Cover with cling film and put in fridge for several hours. Serve straight from the fridge. Enjoy.
* Can be found in any Italian deli and in some supermarkets.
**London Drugs sells "Lindt" bars with 70% to 80% cocoa solids.
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