Tiramisù Recipe La Zagara Positano
- 250g mascarpone
- Cream 200g
- Sugar 100g
- No egg yolks. 2
Whip the egg yolks with the sugar until frothy.
Soften the mascarpone cheese and add it to the whipped cream.
Mix the two compounds stirring always from the bottom upwards to avoid disassembling the mass.
Ladyfingers soaked in coffee flavored with marsala.
Alternate a layer of ladyfingers and a cream until exhaustion.
Do it in the fridge and serve with a sprinkling of cocoa.
TIP: homemade tiramisu includes raw eggs, I recommend the freshness! If you have children at home and want to avoid, you can rest easy carrying sugar to 121 ○ C and pour flush mounted onto the egg yolks and continue beating until cool, then proceed as above.