I was asked to put up a recipe for tiramisu. My friends and Boyfriend’s band buddies love it. It’s nothing unusual, just ordinary Italian tiramisu with a Polish twist. But my friend who’s Italian said it’s really nice and that made me feel really good about myself…I’m that sad.
So here it is, knock yourself out! It’s creamy and boozy, just perfect!
Tiramisu with a Polish twist.
100 ml double cream
Krupnik vodka – that’s the Polish twist. If you don’t have it you can use amaretto or brandy, but honestly, the vodka I’m using is perfect and my Italian friend said the tiramisu I make actually tastes like the one her mom makes, especially that she never uses amaretto, just another type of alcohol, like brandy, etc. So that’s it, I revealed my secret ingredient.
cocoa for dusting
1. Make espresso (whole mug), leave it to cool.
2.. Separate egg yolks and whisk them with 4-5 spoons of sugar in a metal or glass bowl over a saucepan of warm water. Wait till the egg yolks thicken and sugar dissolves. When it becomes creamy and the colour changes into vanilla (or magnolia), leave it on the side to cool a bit.
3. Whisk egg whites in separate bowl or pot.
4. Whip cream but not too much, don’t let it become too thick.
5. You can dip your biscuits in coffee first then arrange them, I just lay them into my dish and then using the spoon, gently pour coffee over the biscuits, making sure they are all moist but not too soggy.
6. Mix gently mascarpone, egg yolks, egg whites, whipped cream, add 2 spoons of alcohol and few spoons of icing sugar if you like it really sweet or want to feel high after an insulin rush.
7. Spread the mixture over biscuits. Repeat it with another layer of biscuits dipped in coffee and again marscapone mixture.
8. Chill in the fridge for few hours. Dust with cocoa before serving and if you want to make it look even more presentable – some roasted almond flakes on top will suffice.