Tiramisu

Saw this receipe on "David Rocco's Dolce Vita" and was surprised how simple it is to make tiramisu.  Decided to try and it and above are the pictures of our first attempt.

5 eggs

5 tbspoon sugar

250 grams / 8.8 oz Mascarpeno chesse

Lady fingers

Espresso/ strong coffee with good flavor

1/2 oz Vermouth

1/2 oz Amaretto

David's rule is 1 egg yolk for 1 tablespoon of sugar!

Start with separating the eggs really carefully.  To the yolks, add sugar and beat well until the sugar melts into the smooth golden yellow yolks.  Mix in the cheese in small batches and blend with the egg yolks and sugar. 

Beat the egg whites separately till they become fluffy and stiff.  This was the first time I was doing this and even with a electric beater, it took about 6-8 minutes. 

I had heard on food shows that steel bowls work the best for eggs, so I did mine in steel bowls, but glass bowls should work well too.  Once the egg whites are ready, fold them gently into the egg yolk mixture.  The cream filling for the tiramisu layers is done.

Next up, get the coffee ready in a small bowl.  A standard espresso maker should work, we just bought two shots of espresso and mixed in about 1/2 a cup of regular coffee along with the Vermouth and Amaretto.  Soak the lady fingers in coffee before layering them in a glass baking tray.  The lady fingers absorbed a lot of coffee fairly quickly, so a quick dip is enough.  Follow the layers of the cookies with cheese-egg mixtures.  Set it in the fridge for 4 hours and then top off with grated chocolate.