My tiramisu

I love a spoonful of traditional tiramisu. You can never go wrong with this, where ladyfingers meet cream and amaretto-infused espresso. Temptingly beautiful. Luscious and silky. And I do make it with golden brown caster sugar (either store-bought or blended at home), as it gives a much deeper taste that we love.

cream:
150-200 ml chilled espresso coffee
25 ml amaretto liqueur
3 fresh egg yolks
135 g powdered golden caster sugar
600 g mascarpone cheese
1/3 vanilla pod seeds
pinch of sea salt

other:
200-250 g ladyfingers or amaretti cookies
cacao for the top


Mix the liqueur with the coffee in a bowl.

Place eggs, sugar, salt, and vanilla in a bowl. Beat on medium speed until fluffy, about 2-3 minutes.

In another bowl, whisk for 30 seconds the mascarpone, just to loosen it. Add 1/2 of the egg mixture, and whisk in a bit to make an even mass. Add the rest of the egg mixture and whisk for a while to get a creamy consistency.

Layer the tiramisu. Put a thin layer of cream in a serving dish. Dip, one by one, cookies in coffee and place in a single layer on the cream. Spread 1 cm of cream and then again coffee-dipped cookies. Finish with cream. Sift cacao and put it in the refrigerator to infuse for at least 4 hours (preferably 8).