CLASSIC TIRAMISU

Preparation Method :

• Combine the sugar and water in a small saucepan and bring to a boil over low heat. Continue to cook until at least 250°F.
• Beat the egg yolks in a large bowl with an electric mixer on high speed until they begin to thicken.
• Slowly add the sugar syrup to the egg yolks while mixing. Continue to blend until the mixture is airy, a glossy yellow color, and room temperature.
• Pour the espresso into a bowl and add the amaretto. Mix well and set aside.
• In a large bowl, whisk the mascarpone cheese until smooth.
• Fold in the egg yolk mixture and mix with a rubber spatula until blended.
• Whip the cream until it forms stiff peaks.
• Fold the whipped cream into the cheese mixture and mix until smooth and blended.
• Dunk each biscotti into the espresso and transfer to a glass serving bowl with a flat bottom and high sides. Form a layer of biscotti that covers the bottom of the bowl.
• Fill 1/3 of the bowl with the cheese mixture and sprinkle with cocoa.
• Place another layer of espresso-soaked biscotti on top of the cheese mixture.
• Add another layer of cheese and cocoa and then another layer of biscotti.
• Spoon the remaining cheese mixture on top of the biscotti and refrigerate for at least 2 hours. (It is preferable to refrigerate overnight to allow the tiramisu to chill completely and to let all the flavors combine.)
• Store up to 3 days in the refrigerator. Sprinkle the remaining cocoa on top just before serving.