Tiramisu

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a double boiler, whisk the egg yolks constantly and vigorously until they reach 74c. They should remain smooth the entire time.

Step 2

Quickly remove from the heat and slowly add in the sugar while continuing to whisk

Step 3

Whisk in the mascarpone cheese

Step 4

In a mixer, begin beating the egg whites until stiff peaks form

Step 5

Fold the egg whites into the egg yolk mixture until it is thoroughly mixed and appears a single colour and texture throughout

Step 6

Mix the amaretto, the crème de cacao, and the espresso in a small container (that’s large enough to dip the savoiardi in)

Step 7

Add a layer of the cream into a 20cm x 20cm baking pan, just enough to cover the bottom

Step 8

Take the savoiardi one at a time, dipping them for about 1-2 seconds on each side in the espresso mixture, and then placing them on top of the bottom layer of cream

Step 9

Repeat steps 7 and 8 until there are 3 layers of cream separated by 2 layers of espresso-soaked savoiardi filling the pan to the brim

Step 10

Cover, then place in the fridge overnight

Step 11

Sprinkle with cocoa powder, cut, and then serve immediately. If waiting too long after sprinkling with cocoa powder, it will begin to soak in.