Italians cook simple, delicious food, straight from the heart. They are very passionate about their authentic cusine and hardly ever can accept any changes to their original recipes. They are convinced (and in majority cases they are right) that the food they serve you is in its best version, so there is no need to change it or improvise.
There are a few Italian recipes that I wouldn't dare to change - they are just a perfection to me. In this case I followed the original in, let say, 85%. The core of tiramisu is a holy thing to me. I don't accept any "healthier" or cheated version.
My only sin here are fresh, seasonal fruits. I've tried adding them once and they worked beautifully. So why not? Probably I wouldn't dare to serve it to any Italian- he/she would be offended by my brave move. But if you are more gracious- feel free to check my version. Cherries, raspberries, blueberries- any of them will do. I've tried them all- worked every time 🙂
Makes 4-5 servings
- 3 eggs
- 4 Tbsp sugar
- 250 grams mascarpone
- 300 ml strong coffee, espresso
- 125 ml Ameretto
- 2 Tbsp cocoa
- big handfull cherries (or raspberries, blueberries), pitted
Separate egg whites and yolks.
Beat the egg whites with a pinch of salt until stiff. Set aside.
In a large bowl beat yolks with sugar until pale and fluffy. It will take a few minutes.
Add mascarpone and mix everything until well combined.
Add beaten egg whites and fold them in gently.
In a bowl mix warm espresso with Amaretto.
Soak ladyfingers in coffee and liqu for a very short time and layer them at the bottom of serving glass/ dish.
Arrange cherries on top and cover with a mascarpone cream.
Dust it with a layer of cocoa.
Continue with another layer of coffee soaked biscuits, cherries and cream.
Finish with cocoa powder.
Chill in the fridge for a few hours or overnight.
Just before serving top the desserts with dark chocolate shavings and some cherries.