Tiramisu is such an easy and delicious dessert. It’s easy to make in a container that’s convenient to take with you to wherever you want to eat it. So it’s great for potlucks, picknicks, anywhere you’re required to bring food to share.
This recipe is a more casual version of the white chocolate tiramisu I made in November. Try that one if you want something less common, but still delicious and easy to take with you.
I start by mixing my egg yolks with the sugar until it’s frothy. I add the mascarpone in and start breaking it up into the mix. Scoop the egg-sugar mixture over the mascarpone and keep mixing untill the mixture is uniform in color. Add the amaretto, mix it through a final time and go on to the next part.
Pour small amounts of coffee onto lady finger biscuits. Do not drench them completely, let them stay firm. Lay the biscuits out as the base of the tiramisu in a bowl or dish. Pour the cream mixture over the biscuits. With a spoon you can make sure the mixture is even on top. Set it aside in the fridge for at least 2hrs before serving. Finish with some cacao powder on top and serve or take anywhere.
Ingredients;
- 500g mascarpone
- 4 egg yolks
- 100g white sugar
- 2tbs amaretto
- Small pack of ladyfinger biscuits
The Lowland Homestead 