The combination of cream cheese, coffee, and alcohol blends into a higher unity, and this simple recipe will be a sure hit with your guests.
Recipe for tiramisu with kahlua
One of Italy’s finest dessert classics is and remains tiramisu.
The combination of cream cheese, coffee, and alcohol reaches a higher unity, and this simple recipe will be a sure hit with your guests.
The cake needs plenty of time to “set,” so preferably make it the day before it is to be served.
Servings: People
Tiramisu with Kahlua
The combination of cream cheese, coffee, and alcohol blends into a higher unity, and this simple recipe will be a sure hit with your guests.
Ingredients
- 2 pcs. Egg
- 50 gram Sugar
- 0.5 pcs. Vanilla pod
- 250 gram Mascarpone
- 200 gram Coffee Very strong, preferably espresso
- 50 gram Kahlua Can be substituted with Amaretto, Rum, or Whisky
- 0.5 package Ladyfingers Savoiardi cookies
- Cocoa powder For dusting over the cake
Instructions
- Brew a good, strong coffee and let it cool. A good tip is to put the coffee in the freezer, so it cools faster.
- Once the coffee is cooled, pour in the Kahlua.
- Separate the eggs into whites and yolks. Beat the egg yolks together with the sugar and vanilla seeds until you get a fluffy eggnog. You will need to beat hard and long, and the mixture should foam a lot.
- Then, stir in the mascarpone.
- In another bowl, beat the egg whites into a fine foam (the bowl should be able to be turned upside down). Gently fold the egg whites into the eggnog with a spatula – be careful not to knock the air out of the mixture.
- Find a suitable, long-shaped dish (e.g., a baking dish/bread pan) and dip one end of the cookie in the coffee/alcohol mixture.
- Let the cookies cover the entire bottom and add a layer of cream over them. Repeat the process with another layer of cookies and cream.
- Let the tiramisu sit in the fridge overnight. Or make it in the morning to ensure it rests for at least 4-6 hours before serving.
- When serving, sift the cocoa powder through a small sieve. It's a good idea to hold the sieve 30-40 centimeters above the dish so it spreads in a fine layer.
- Cut the cake into appropriate pieces and serve.
