für 4

2 eier, getrennt | 250 g mascarpone | 3 el zucker | 1 pck. savoiardi (löffelbiskuits) | 3-4 espresso | kakao

die eigelbe mit dem zucker schaumig rühren, danach den mascarpone unterrühren. das eiweiss steif schlagen und vorsichtig unterheben. die biskuits mit dem espresso beträufeln (sie sollen nicht zu nass sein) und in eine form legen (oder in einzelne portions-gläser). die mascarpone creme darüber ziehen. nun wieder eine schicht löffelbiskuit und danach eine schicht crême. normalerweise mache ich nur 2 schichten aber man kann nach belieben auch 3 schichten machen. die letzte schicht bestehet aus mascarponecreme, darauf etwas kakao streuen und im kühlschrank kalt stellen. ich esse tiramisu gerne ohne likör aber nach belieben rum, marsala oder amaretto zur creme hinzufügen.

ad | 21.2.2011 | 10 Kommentare

  1. ich wollt ich hätte jetzt tiramisu … bedeutet übrigens »ich zieh dich hoch«, wenn ich tiramisu mache, benutze ich gerne grappa. davon kommt ein schuss in den espresso. lecker :)

    sp | 03.06.11
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