Tiramisu Castiglione Del Bosco

tiramisu.jpg

8-12 serving

  • 200g Caster sugar

  • 4 egg yolks

  • 500ml Italian Mascarpone

  • 500ml heavy cream whipped to medium stiffness keep chilled

  • 1 – 8” sponge or almond cake or 20 ladyfingers

  • 1/2 cup espresso cooled add to it 1/4cp amaretto

  • Cacao powder

Beat egg yolks and sugar until pale and thick add mascarpone beat until smooth. Fold in whipped heavy cream. Slice cake in half horizontally then cut in 12 wedges/slices so you have 24 slices

Fill the bottom of a straight-sided glass bowl with the 12 slices of cake or 10-lady fingers brush with espresso amaretto. Cover with ½ the mascarpone mixture cover with remaining cake slices or ladyfingers brush with espresso amaretto spoon remaining mascarpone. Filling dust with cocoa and refrigerate for a minimum of 4 hours. Decorate with chocolate shavings or curls and serve

Notes: almond cake from Desserts from my Kitchen split in ½ and brushed with espresso & amaretto then layered with the filling and frozen dusted with cocoa and chocolate curls makes a great birthday cake.

dessertsdanielle acken