Tiramisù
Preparation for 4 persons
6 tablespoons of cold espresso
2 tablespoons of Amaretto (or non-alcoholic Amaretto syrup)
150 g (5 oz) sponge fingers (about 23 biscuits)
250 g (9 oz.) Mascarpone
30 g / 1 oz. sugar
150 ml cream
Approx. 1 tablepoon of cocoa powder lemon balm
Mix together the espresso and Amaretto, and use to soak the sponge fingers. Place half the soaked sponge fingers in a mould measuring about 10 x 20 cm (4” x 8”). Whisk together the mascarpone and sugar. Whip the cream to form stiff peaks and fold into the mixture. Spread half the mascarpone cream onto the sponge fingers. Place the remaining biscuits on top. Cover with the remaining cream mixture. Keep refrigerated for at least 3 hours. Just before serving the Tiramisu, sprinkle it with cocoa powder via a fine sieve and garnish with the lemon balm.
