Tiramisu means ‘pick me up’.  It originated in Italy but now is worldwide famous and beloved.  You find it in the dessert corner of all buffet dinners or lunches.  It’s so popular for reasons: indelible, induglent, magical mix of coffee, liquor, mascarpone, cream.  Once you have got a bite in your mouth, you can’t resist to finish the portion granted or even desire to the piece of your neighbour.  I made it again, so temptative, ended up eating more, missing it and again more in my mouth, a wonderful feeling and joy.

250g mascarpone
250g whipping cream
12 pieces Savoyardi biscuits
50g sugar
2 eggs, separated
3 tablespoons dark rum
1 cup strong coffee
2 teaspoons cocoa powder (anti-moist)
5g gelatin sheet, soaked, drained and liquidized

Mix the coffee and rum in a bowl

Whip the cream until soft peaks form

Beat the egg yolks and sugar until thick and pale

Add the mascarpone and beat until just combined

Fold in the whipped cream with a spatula.

Beat the egg whites until soft peaks form.  Fold quickly and lightly into the mascarpone mixture with a spatula.

Add the gelatin liquid and mix well.

Brush half the biscuits with the coffee mixture.  Drain off any excess.  Or quickly dip one side of the biscuit into the coffee mixture and repeat on the other side.  Make sure that the biscuits do not become soggy.  Arrange the biscuits in the base of a deep serving dish.

Spread half the cream mixture over the biscuits

Brush the remaining biscuits and repeat the layers.  Smooth the surface and dust liberally with the icing cocoa powder.  Refrigerate it for 4 hours or above.

My sister loved it, so as myself, dad and mom.  All gone!  They asked for an encore.


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