Recipe Tip: The Original Tiramisu - Falstaff

Instructions

1. Step 1

   Slightly sweeten the espresso to taste and let cool. If using, add the dark rum to the espresso.

2. Step 2

   Bring the mascarpone to room temperature.

3. Step 3

   Beat the egg yolks and sugar with a whisk until fluffy, then add the mascarpone until thoroughly mixed. If using egg whites, beat them to stiff peaks and carefully fold them into the mascarpone cream.

4. Step 4

   Dip half of the biscuits briefly in the espresso. They should soak up the liquid, but not become soft.

5. Step 5

   Line the bottom of a dish with the soaked biscuits. Spread some mascarpone cream on top and sprinkle with cocoa.

6. Step 6

   Repeat until all ingredients are used up, ending with a mascarpone and cocoa layer.

7. Step 7

   Leave to infuse in the refrigerator for at least 4 hours, even better for 6-8 hours. Serve cold.

8. Step 8

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9. Step 9

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10. Step 10

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11. Step 11

    Chocolate Tiramisu Fancy a quick chocolate tiramisu? Julian Kutos offers the perfect recipe for impatient chocoholics. Dessert

12. Step 12

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