This famous Italian delicious desert is proudly served at
10 egg yolks
800ml fresh cream
1-2 soup spoons amaretto liqueur
1 fresh vanilla bean stalk
100ml fresh brewed coffee
200gr grated dark chocolate
Lightly blend fresh cream and mascarpone cheese in a mixer until it begins to thicken and then refrigerate. Wisk the eggs yolks with the sugar and vanilla, while continuously adding amaretto liqueur until it becomes frothy. Remove from mixer and combine the two mixtures in a bowl, stirring lightly.
Mix the coffee with the coffee liqueur. Place the biscuits in small cups and moisten with the coffee mixture. Cover with the chocolate and cream mixture. Garnish with cocoa and different forest fruits and serve. (It is recommended to serve the Tiramisu the next day; keeping it refrigerated for one day gives time for the taste and aroma to be released).