Tiramisu

I did Tiramisu again yesterday ;-) This time I think it tastes better. Not so sweet. More espresso and rum. Yummy!! It takes less than one hour to finish making it.

You can try it yourself. Check out the receipe below:

• 1 packagesof Lady finger cookies (Available at Cold Storage)
• 1 1/4 cup of espresso
• 1/4 cup of rum
• 5 eggs with egg yolks and egg white separated
• 1 cup of sugar
• 3 /4 tsp. of Vanilla
• 250g of Mascarpone cheese (Available at Cold Storage)
• 1/2 cup of finely chopped semisweet chocolate
• 1/4 cup of sweet cocoa powder
  
  Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters. Add the Mascarpone and beat for 2 - 3 more minutes. Set aside.
  
  Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about four minutes. Gently fold the egg whites in the Mascarpone mixture, until the mixture is all the same colour.
  
  Add the chopped semisweet chocolate and gently fold it into the mixture.
  
  Mix the cold coffee and the liquer in a large bowl.
  
  In batches, dip the cookies in the coffee mixture. You want them to be moist on the outside but still crunchy inside.
  
  Layer the bottom of the pan with the soaked cookies. Top with a layer of the chocolate-Mascarpone mixture. Repeat the procedure to make one more layer.
  
  Using a flour sifter cover the top of the Tiramisu, sprinkle a thin layer of sweet cocoa powder.
  
  Place the Tiramisu in the refrigerator and let it rest for at least 5 hours, better if overnight.