The bestest Tiramisu

Have you ever seen the TV series Munchies? We discovered it by chance when eating pizza in Zagreb, Croatia (I know, so random), and then we searched clips of it on YouTube, and found a clip of a chef making tiramisu from scratch. So I decided to make my, wait for it, FIRST EVER TIRAMISU! I can’t believe it took me so long but here it is.

You can find the full recipe here. It does make 12 servings, however, so I divided the amounts by three, to get 4 servings. The measurements for 4 servings are:

Ingredients
for the cake:
butter or cooking spray, for greasing
4 large eggs, separated
177 grams granulated sugar
60 grams all-purpose flour
30 grams cornstarch (I didn’t add this, I just added 1/2 teaspoon of baking powder)
pinch of salt
1/2 lemon, zested

for the cake soak:
2/3 cups espresso
1/2 cup rum
1/2 cup walnut syrup

for the mascarpone cream:
2 large egg yolks
30 grams granulated sugar
250 grams mascarpone, softened
cocoa powder, to serve (or just “cheat” and use Nesquick sweet cocoa)

I also added a little vanilla extract to the mascarpone cream, and I switched the cynar for something else. What? Walnut liquor. Wait, what? Yes, walnut liquor, and it was delicious.

Instructions are super clear on the above link, so I won’t repeat them here. I do suggest you always asseble the tiramisu about an hour, but at least on the same day that you plan to serve it. You can keep the rest of the cream and baked biscuit/cake in the fridge, in airtight containers.

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