Rating: 3.25 / 5.00 (4 Votes)

Total time: 1 hour

Servings: 8.0 (servings)



For the tiramisu, boil the espresso, mix with the amaretto. Mix the sugar, egg yolks and mascarpone/mascarino until creamy.

Cut the vanilla bean lengthwise and scrape the pulp into the cream with a pointed kitchen knife. Beat the egg whites until foamy and very slowly and carefully fold into the cream.

Briefly soak the biscuits in the espresso mixture and line a large rectangular baking dish with them. Spread the cream over the top and smooth it out. Top again with the remaining soaked biscotti and cover with the remaining cream. Depending on the shape, you can make 2 to 3 layers of biscuits this way.

Smooth the surface, cover with plastic wrap and refrigerate the tiramisu for a few hours. Before serving, sprinkle densely with sifted cocoa.

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