SIGNATURE GALBANI TIRAMISU
INGREDIENTS:
• 250g Galbani Mascarpone
• 3 large eggs( separated)
• 100g sugar
• 200ml strong espresso( cooled)
• 2 tbsp coffee liqueur( optional)
• 200g finger biscuits
• Cocoa powder( for dusting)
METHOD:
1. Prepare the cream: beat the egg yolks with sugar until pale and creamy. Gently fold in the Galbani Mascarpone until smooth.
2. Whip the egg whites: In a clean, dry separate bowl, beat the egg whites until stiff peaks form. Carefully fold into the mascarpone mixture.
3. Dip the biscuits: stir the coffee liqueur into the cooled espresso. Quickly dip each finger biscuit in the coffee mixture and place a layer on the bottom of the dish.
4. Spread half the mascarpone cream over the finger biscuit layer. Add another layer of dipped finger biscuits and finish with the remaining mascarpone mixture.
5. Chill: refrigerate for at least 4 hours, or overnight for the best flavour.
6. To serve: Dust generously with cocoa powder just before serving.
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