TIRAMISU ALLA MORETTA
- 175 grams of lady fingers
- 130 grams of white caster sugar
- 200 ml espresso (cooled)
- 100 ml Moretta Covalo (and a little extra)
- 4 large free-range eggs
- 150 grams of mascarpone
- Dark chocolate (for grating) or cocoa powder
Tiramisu: the ultimate Italian dessert. There are all kinds of recipes for this delicious ‘dolce’. This is our favorite. We found it on Ciaotutti: thé website for everyone who loves Italy. We just made it extra good – we think 😉 – by adding a dash of Moretta. By the way, this works for more recipes. Please, do try this at home!
Place the lady fingers in a single layer in a large, but relatively shallow dish. Break a few in half so that they fit around the edges. Add about 100 ml Moretta Covalo to the espresso and pour this over the lady fingers.
Split the eggs and beat the yolks along with the rest of the sugar (100 grams) to a pale mass that has doubled in volume. That takes about 3 minutes with an electric mixer or a little longer by hand. Beat in the mascarpone and when it is soft, add a splash of the liqueur. Beat everything until well blended.
Beat the egg whites until they form stiff peaks, then fold very slowly and carefully into the mascarpone mixture. Spoon this over the lady fingers and gently smooth the top. Place the tiramisu in the fridge for at least a few hours and grate a layer of chocolate over it just before serving.