This recipe uses raw eggs! Buy the eggs the same day that you are going to make this recipe, and buy the eggs with the furthest ‘expiry’ date! Store them in your fridge! You have been warned! Don’t blame me if you get salmonella poisoning!
Ingredients
- 500g mascapone
- 1 sp sugar per 50g mascapone
- 1 egg per 100g mascapone
- ground coffee
- amaretto
- 200g of ‘lady finger’ trifle biscuits (e.g. Savoiardi, Pavesini)
- cocoa powder
Keep the mascapone and eggs in the fridge for a long enough time to ensure that they are both at the same temperature, or they may not mix together properly.
Equipment
- rectangular dish (min 30cm x 20cm x 6cm)
- small shallow dish or tub
- espresso maker
- tin foil
- wooden spoon
- teaspoon
- food mixer
- sieve or cocoa shaker
Method
- Make a lot of strong espresso and mix two parts of espresso to one of amaretto to a total of about half a litre, pour this into a small flat-bottomed bowl which is large enough to totally immerse the biscuits in. Put the mascapone in mixing bowl and add the sugar. Add the eggs one at a time, mixing very well. The resulting mix should not be too stiff or too running.
- Dip the biscuits one at a time into the espresso/amaretto mix, and fill up the bottom of a rectangular dish, putting the biscuits face down and packing them tightly together. With a teaspoon then give each biscuit a drop or so more of the coffee/amaretto mix.
- Then drip (don’t spread because it will disturb the biscuits) one third of the mascapone mix across this layer of biscuits, very carefully pushing it to the edges of the dish.
- Then repeat to make another layer but with the biscuits pointing the other way for extra strength.
- Add a third layer of biscuits and top it with the last third of the cheese/egg mix.
- Cover with tin foil, if necessary first placing over an inverted plate to prevent the tin foil touching the surface of the tiramisu, and refrigerate overnight.
- Just before serving, sieve cocoa powder over it densely enough to hide all the mascapone.
- Wipe the edges of the dish clean being careful not to touch the tiramisu.
- Serve and eat!
- Yes; salmonella again: if there is any left, then refrigerate and eat within a further two days (actually it gets better in these two days). Anything left after that must be thrown away.
Photos
