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This is the all-time best and true recipe of the delicious light Italian cake. I make it half coffee half chocolate.
WARNING! 1- I make this cake for a hungry family of 5 people, and always make enough so everyone gets more then just 1 piece. If you are a not-so-hungry family of 3, lets say, divide the proportions by 2.
2- I use a tinsy bit of Grand Marnier, a French alcohol, but seeing that it doesn't go in the oven, the alcohol does NOT evaporate and there is still the alcohol IN THE CAKE.
3- This one is a bit more general. For all my recipes, I will not use pounds, oz, tablespoon of teaspoons. I will use gramms.
Ingredients:
- 72 sponge finger biscuits
- 500 g mascarpone cream
- 5 eggs
- 100 g sugar
- 6 cups of strong coffee
- 6 cups of hot chocolate (but it must be cool for this recipe)
- 1 big spoon of Grand Marnier
- bitter chocolate powder
* Mix the sugar and the yolk until it is smooth. Add the mascarpone cream, and make sure it is well incorperated in your mixture.
* Beat the egg whites until stiff and add them SLOWLY and delicately to the mascarpone mixture. Mix until eveything is nice and smooth. (AND TASTE IT! It is sooooo good.)
* Dip your sponge fingers in the chocolate and lay them down on one half of your glass dish. Then dip your sponge fingers in the coffee and fill in the other half. You have done the 1st layer.
* Put the mascarpone preperation, make it nice and smooth before you put the remaining coffee-dipped and chocolate-dipped sponge finger biscuits on top. Put the remaining cream on top and put it in the fridge for MINIMUM 3 hours. (Tip: The tiramisu is better if left a whole night in the fridge, so at least 8 hours.)
* Sprinkle on top your bitter chocolate powder and serve cold.