Tiramisu

I won't bother you with a pick up line because I assume you all know what Tiramisu stands for. It's a bit retro dish that I used to make when we weren't afraid of raw eggs, tasted raw ground meat to check for seasoning....

This one is care-free because the egg yolks are whisked over a hot water bath, no egg whites are used for the cream. It's quite mellow in flavor, my kids (all but one) loved the soft and creamy taste. The next time I made it into a more adult version by adding some liquor in the dipping espresso, we loved that one even more; the kids weren't too pleased...

Now for the recipe... I know I read it somewhere and copied it on one of the many scraps of paper..... then when I wanted to thank her for the recipe couldn't remember where I read it. I think it's from you Ari, please check Baking and Books, recipe to be found here.

I used:

3 egg yolks

slightly less than 1/2 cup sugar

2 tbs liquor (such as Grand Marnier/Creme de cacao/Tia Maria)

225 gr. mascarpone

225 gr. whipping cream

1/8 cup sugar

espresso coffee with optional extra 2 tbs liquor

lady fingers/savoiardi

grated chocolate