500g mascarpone cream cheese,
5 tablespoons powdered sugar. l.,
300 ml of cold strong espresso
1 glass of sweet Marsala wine
200 g ready Savoiardi (or «ladies fingers» we are called)
Bitter cocoa powder for sprinkling or bitter dark chocolate.
Beat the whites into a very solid foam. For most of the fortress at the end of foam, it is desirable to add a little whipping powdered sugar. The density of the beaten egg whites will depend rastechёtsya cream or not.
Yolks with sugar until white pudroy.Dobavit mascarpone and stir well (comfortable large fork) .Belki add a spoonful of cream and gently peremeshivat.Holodny espresso mixed with alcohol. Each cookie dipped for 5 seconds into the coffee mixture and place in a form.
On Savoiardi put half the cream. Cover with a second layer of biscuits soaked in coffee.
They lay out the remaining cream. If you want to be looked particularly fine dessert, decorate the surface of the cream pastry bag simple small cones close to each other. Nozzle-asterisk. Then you have to sprinkle cocoa powder! Put tiramisu 5-6 hours holodilnik.Za this time, the cream thickens. Mascarpone can be replaced with thick cream from the market village.
They should not be sour. Instead, you can use Amaretto almond essence. Marsala If you do not find, I add a little bit (3-4 tablespoons. Tablespoons) of good cognac or Grand Marnier orange liqueur and 1/2 teaspoon almond essence liquid. Usually before serving grater rub black chilled chocolate directly on the cream ravnomerno.Kakao looks worse and eating inhaled. But if you decide to sprinkle the cocoa, then do it with a small sitechka.Pravilny «impose tiramisu and eat with a spoon, but do not cut slices of sponge cake, as is often done in Russian restaurants. And please, no berries!