Tiramisu Po Polsku

Ingredients · 8 servings

• 300 gLadyfinger biscuit
• 500 gMascarpone, softened
• 4Egg yolk, separated
• 100 gPowdered sugar, sifted
• 250 mlHeavy cream, chilled
• 160 mlEspresso coffee, brewed strong
• 40 mlAmaretto liqueur
• 18 gCocoa powder, sifted (to serve)

Equipment

stovetop, espresso maker, refrigerator, 24×30 cm dish, mixing bowl, whisk, saucepan, spatula, sieve, measuring cup, spoon, tongs

Instructions

1. 1
   Prepare Station

   Gather measured ingredients, a 24×30 cm dish, mixing bowls, whisk, saucepan, spatula, sieve, and espresso maker before starting. · 10 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Whisk Egg Cream

   Beat 4 egg yolks with powdered sugar in a bowl over gently simmering water until the mixture is thick, pale, and ribboning. · 7 min

   What to look for: The mixture falls from the whisk in a slow ribbon.

3. 3
   Cool Egg Cream

   Remove the bowl from the heat and whisk briefly, then let the egg cream cool until it no longer feels warm to the touch. · 8 min

   What to look for: The cream is glossy, pale, and only barely warm.

4. 4
   Fold Mascarpone

   Beat mascarpone in a clean bowl until smooth, then fold in the cooled egg cream with broad, gentle strokes. · 5 min

   What to look for: The mixture looks smooth, thick, and evenly creamy.

5. 5
   Whip Cream

   Whip heavy cream to soft peaks, then fold it through the mascarpone mixture without deflating the cream. · 4 min

   What to look for: Soft peaks bend gently and the filling stays airy.

6. 6
   Mix Coffee Soak

   Brew strong espresso coffee, let it lose its steam, then stir in amaretto liqueur for the soaking liquid. · 5 min

   What to look for: The soaking liquid is dark, aromatic, and no longer steaming.

7. 7
   Layer Biscuits

   Dip each ladyfinger biscuit very briefly in the coffee mixture and arrange a tight single layer in the 24×30 cm dish. · 8 min

   What to look for: Biscuits are moistened outside but still hold their shape.

8. 8
   Finish Layers

   Spread half the mascarpone cream evenly over the biscuits, then repeat with dipped biscuits and the remaining cream. · 10 min

   What to look for: The top layer is level, creamy, and fully covers the biscuits.

9. 9
   Dust And Chill

   Dust the top generously with cocoa powder through a sieve, cover the dish, and refrigerate until the layers are firm. · 3 h

   What to look for: The cocoa forms an even dark veil and the cream sets firmly.

10. 10
    Serve Chilled

    Slice the chilled tiramisu into 8 portions and serve cold, keeping leftovers refrigerated. · 3 min

    What to look for: Each portion shows distinct biscuit and cream layers.