Preparation
- Separate the eggs. Whisk the egg yolks with half of the icing sugar until creamy and add 1 tablespoon of amaretto. Stir in the mascarpone only briefly and gently until smooth, with a spoon or whisk, because stirring too hard makes the cream runny.
- Whisk the egg whites with a pinch of salt to stiff peaks, slowly trickling in the remaining icing sugar. Carefully fold the egg whites into the mascarpone cream.
- Stir the cooled espresso and 2 tablespoons of amaretto together in a shallow dish. Turn the sponge fingers in it one at a time, briefly and without leaving them to sit, and use them to line a rectangular dish.
- Spread half of the cream over the sponge fingers and sprinkle thinly with grated chocolate. Add a second layer of soaked sponge fingers and finish with the remaining cream.
- Dust the top with chocolate and cocoa and leave the tiramisu covered in the fridge for at least 3 hours, better 6 hours. Take it out about 30 minutes before serving.
Drink with it
Fortified wine · excellent match
Marsala Superiore dolce or Pedro Ximénez sherry, lightly chilled
Raisin, nut and mocha notes meet the espresso and cocoa, and the wine is sweeter than the cream, so it does not taste thin or sour.
Port wine: understanding Ruby, Tawny, and VintageCream liqueur · excellent match
Amaretto or coffee liqueur, over ice
Bitter almond and coffee are already in the soak; the liqueur picks that up directly, and the ice keeps the sweetness lean.
Sweet wine · good match
Moscato d'Asti, well chilled
Low alcohol and fine bubbles lighten the rich mascarpone cream; it stands a little apart from the bitter coffee note.
Which wine goes with dessert? Comparing sweetness deliberatelyHerbal liqueur · good match
Amaro, chilled or over one ice cube
The bitter herbal edge picks up the coffee and cocoa and gives the rich cream a dry finish.
What is Amaro? Understanding Italian bitter liqueurs