Recipe from Jeannine Berenger.
“Jeannine informed us that it was very important to follow the below quantities to the letter if you wish to achieve a perfect Tiramisu! If you can’t find mascarpone cheese in your area, use the same weight in fromage blanc, it will be lighter.” – Yves Berenger
Ingredients:
- 14 ounces mascarpone cheese
- 24 ladyfinger biscuits
- 1 tall glass of coffee without sugar
- 1 tablespoon vanilla sugar
- 1/3 cup granulated sugar
- 1 pinch of salt for the egg whites
- 1 small glass of Armagnac
- 4 eggs, whole
Preparation:
Break the eggs and separate the yolks from the whites.
To prepare the egg whites: Beat them into a meringue and don’t forget to add a pich of salt (although later, otherwise they will collapse).
To prepare the egg yolks: Add the granulated sugar to the yolks. Whisk them together with a mixer until they turn whiter. Slowly add the mascarpone until you obtain a homogenous mixture.
Add the egg whites meringue. With a spatula, create a rotating motion. Delicately bring the egg yolks mixture from the top to the bottom while being careful not to crush the egg whites.
Pour the coffee and Armagnac in a soup bowl. Soak the ladyfinger biscuits into the mix.
Use a charlotte mold or a deep cooking dish. Put one layer of ladyfingers at the bottom. Cover them with a layer of the cream obtained above and sprinkle cocoa powder on top.
Arrange a second layer of ladyfingers above, with another layer of cream and cocoa powder, and so on until you run out of ingredients. Finish with the cream and cocoa powder. Put in fridge for 4 hours.