Chefkoch@Shanghai

If you’re looking for a good Tiramisu in Shanghai, you can either go to Milano or Da Marco - or just do it yourself! The required Mascarpone cream can be found either at City Shop or Carrefour - or again, do it yourself. Have fun impressing your guests!

Ingredients (serves 6-8)

• 16 sponge finger biscuits ()
• 250 g Mascarpone (马苏卡布尼)
• 3 Tbsp caster sugar (白沙糖)
• 1 pot of strong black coffee (黑咖啡)
• 250 ml whipped cream (奶油)
• 2 raw eggs (生鸡蛋)
• 3 Tbsp Amaretto ()
• Dark cocoa powder ()

Preparation

Beat the egg yolks and sugar in a small bowl for 3 minutes until thick and pale. Add the mascarpone and fold in the cream. In the next step beat egg whites until soft peaks form. Fold into the egg-cream-mascarpone mixture trying not to loose the volume.

Add the Amaretto to the cold coffee. Quickly dip the sponge fingers into the mixture. Drain off any excess liquid and arrange the sponge fingers in the base of a serving dish. Spread half of the cream mixture on top. Repeat this step for a second layer of sponge fingers and cream mix.

Dust the surface with cocoa powder. Refridgerate for at least two hours before serving. Dishes containing raw eggs should be consumed on the same day.