Said the hazelnut fell to the ground: tiramisu
INGREDIENTS
(Serves 4 people)
2 fresh eggs
2 spoons of sugar
250g of mascarpone cheese
100g of finely chopped and roasted hazelnuts
80g of crumbled dry amaretti biscuits
4 cups of coffee
5 spoons of hazelnut liqueur
4 ladyfingers
3 spoons of cocoa powder
4 hazelnuts to decorate
DIRECTIONS
Break the eggs and separate the yolks from the egg whites. In a bowl, whip the yolks with the sugar until the cream is clear and frothy. Gradually add the mascarpone cheese and mix until you obtain a homogeneous consistency. Use a paddle to gently add the hazelnuts, the amaretti biscuits and one yolk, previously beaten until stiff.
Pour the coffee and the liqueur into a soup plate and dip the ladyfingers one after the other, paying attention not to soak them; halve and lay them on the bottom of a glass for desserts. Cover them with the cream you have previously prepared. For a perfect taste, leave the tiramisu to cool in the fridge for at least twelve hours. When serving, sprinkle with cocoa powder and put a hazelnut in the middle of the glass to decorate.
[from the book Enciclopedia della nocciola©, Mondadori Electa, p. 155]
