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Preparation of the mascarpone mixture
- Mix the egg yolks, sugar and water until the mixture is light and fluffy. Then stir in the mascarpone.
Liquid for drizzling
- Stir together the coffee, sugar & amaretto (if using).
Assemble the tiramisu
- Lay half of the sponge fingers flat in the tin, lightly hit the sponge fingers with a spoon so that the top layer breaks open slightly & then drizzle with the coffee-amaretto mixture (insider tip from the Smeg team).
- Then spread half of the mascarpone mixture on top. Do the same with the remaining cookies and the rest of the mixture.
- Cover and chill for at least 4 hours and dust with cocoa powder just before serving.
- If the tiramisu has only been outside at room temperature for a very short time, you can keep it in the fridge for up to 3 days.
- If the tiramisu has been left outside at room temperature for several hours, it should be eaten on the same day if possible. If you still have leftovers, you can put them straight in the freezer.
Haltbarkeit von Tiramisu mit Ei
Wenn das Tiramisu nur ganz kurz bei Zimmertemperatur draussen war, kannst du es bis zu 3 Tage im Kühlschrank aufbewahren. Steht das Tiramisu mehrere Stunden bei Zimmertemperatur draussen, sollte es wenn möglichst am gleichen Tag verzehren. Hast du doch noch Reste, kannst du diese direkt in den Tiefkühler stellen.