INGREDIENTS for 6 POrtions
- 3 eggs (medium)
- 110 g granulated sugar
- 1 tsp orange zest (untreated)
- 500 g mascarpone
- 300 ml cooled coffee
- 1 tbsp STROH 80 (or 2 tbsp STROH 60)
- 400 g ladyfingers
- 1 tbsp cocoa powder
Preparation
- Whip the eggs and sugar with a hand mixer for 8 minutes until thick and frothy.
- Gently fold in the mascarpone along with the orange zest at low speed.
- Mix the coffee with STROH in a shallow dish.
- Quickly dip the ladyfingers in the mixture and layer them in a porcelain dish.
- Spread one-third of the mascarpone cream over the soaked ladyfingers and smooth it out.
- Repeat with another layer of soaked ladyfingers and another third of the mascarpone cream.
- Finally, cover with a third layer of soaked ladyfingers and use a piping bag to decorate the top with the remaining mascarpone cream, e.g. in waves.
- Cover the tiramisu and chill for at least 3 hours or overnight.
- Before serving, dust with cocoa powder (preferably using a fine sieve).
