Tiramisu
50 amaretti cookies,
crushed
3⁄4 cup Kahlua
(coffee liqueur)
1⁄3 cup brandy
1⁄2 cup strong black
coffee
2
pounds mascarpone cheese
8
eggs, separated
1⁄2 cup sugar
8
ounces bittersweet chocolate, grated,
or 1⁄4 cup unsweetened cocoa
powder
20 glasses, or a
12-inch square serving dish
Arrange a quarter of the crusted amaretti cookies at the bottom of
the glasses or serving dish. Put the Kahlua in a small bowl with the brandy and
the coffee and stir. Pour a quarter of this mixture over the crusted cookies in
the glasses or serving dish.
Put the mascarpone, egg yolks and sugar in a bowl and beat until
smooth. Put the egg whites in a separate bowl and beat until stiff. Gently fold
the egg whites into the mascarpone mixture.
Spoon a quarter of the mascarpone mixture over the cookies. Repeat
the layers three times, finishing with a layer of mascarpone mixture.
Sprinkle the grated chocolate or cocoa over the top of the
tiramisu and refrigerate overnight. Serve chilled or at room temperature.
Top tip: Instead
of topping the tiramisu with grated chocolate, melt the chocolate in the
microwave in a plastic bag tied securely to close. Make a small hole in one
corner and pipe 20 squiggles onto waxed paper. Let set, then insert the
chocolate shapes upright into the individual glasses.