A simple twist on Tiramisù.
3 large eggs, separated
4 tbsp sugar
8 oz mascarpone
Pinch of salt
1 1/2 cups roughly crumbled amaretti cookies
3/4 oz brandy
Dash of unsweetened cocoa powder, plus more for garnish
Shaved dark chocolate, for garnish
Fresh seasonal berries, for garnish
Fresh mint sprigs, for garnish
Step 1: In a medium bowl, beat the egg yolks and 2 tbsp of the sugar until the texture is creamy.
Step 2: In a separate medium bowl, work the mascarpone with a wooden spoon until all the lumps are eliminated. Add the mascarpone to the egg yolk mixture and mix well.
Step 3: In a third medium bowl, beat the the egg whites, salt and remaining 2 tbsp of sugar until the whites are somewhat firm and form stiff peaks. Fold the egg white mixture into the mascarpone mixture, one ladle at a time, spooning from the bottom to the top, until fully incorporated. The resulting cream should be rich, yet soft and fluffy.
Step 4: In a fourth medium bowl, combine the crumbled cookies and brandy. Stir until just softened but not soggy, then stir in the cocoa powder. Divide the cookie mixture among 6 glasses.
Step 5: Fill a piping bag with the mascarpone cream and pipe the cream into each glass. Top with a sprinkle of cocoa powder and shaved dark chocolate. Garnish with berries and a sprig of mint.
See more recipes from Extra Virgin.
Reprinted with permission from Extra Virgin (2014, Random House Canada).