• 300ml/10 fl oz/1¼ cup strong coffee • lady/sponge fingers as needed • 3 eggs • 125g/4.4 oz/½ cup+2 tbsp light brown cane sugar • 250g/8.8 oz mascarpone cheese • 3 tbsp amaretto or rum • cocoa powder as needed • 4 gelatine sheets
Tiramisù Charlotte
Add one tablespoon of sugar to the hot coffee
Add one tablespoon of amaretto or rum
Mix well and let it cool until warm
Cover the base of a 22 cm/9 inches springform pan with parchment paper
Lay the sponge fingers at the bottom and on the sides
dipped in the coffee on the side facing inside
Fill all the small holes with bits of biscuit
Set aside until needed
Whisk the egg whites
When they reach soft peaks slowly add half of the sugar
Continue whisking
until they reach strong peaks, like a merengue
Transfer the merengue to another bowl
Using the same bowl, place the egg yolks
and the remaining sugar
Whisk
until you have a fluffy and pale cream
Add the mascarpone cheese
Whisk to combine
Add two tablespoons of amaretto or rum
Soak the gelatine sheets in cold water for a few minutes to soften
Squeeze excess water from the sheets
Dissolve with one tablespoon of warm water
and let it cool a bit
Add it slowly to the cream, while whisking
Incorporate the merengue in the cream
Put half of the cream over the biscuits in the prepared springform pan
Level the top
Place a layer of biscuits after dipping them in the coffee on both sides
Cover with the remaining cream
Level the top
Cover with cling film
Chill in the fridge until set
When set, remove the cling film
Unmold carefully
Strap with a satin ribbon
Carefully remove the base of the springform pan and the parchment paper
Dust generously with cocoa powder
Decorate with raspberries (optional)
For the best mom in the world
Tiramisù Charlotte
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