#fun fact : if you accidentally buy half the mascarpone you're supposed to use it's fine also

[handern]

sorry asking this out of pure curiosity in response to your tiramasu post tags, would you dip the biscuits in coffee as well as coat them in jam? thank you, im trying to get better at making them :)

Short answer : I use two types of cookies/biscuits so one is coated in jam and the other is dumped in coffee

LONG ANSWER, HERE'S MY RECIPE (in grams and cl, sorry)

INGREDIENTS (for 4 big servings)

16 biscuits (the recipe calls for "sponge fingers" or whatever they are called but we use Petit Brun biscuits) 10 hard amaretti cookies 5cl rhum 2 teaspoons of marsala 2 teaspoons of cognac 15cl of coffee (bitter to your taste) 3 tablespoons of apricot jam 425g mascarpone 2 eggs (separate white and yolk) 4 tablespoons of icing sugar 125g bitter chocolate powder (I just grate some chocolate tablet to my taste) (that means a lot more than 125g)

INSTRUCTIONS

you're supposed to put the amaretti cookies in the oven for 10 minutes at 190°C. but I never do that. it's supposed to take out the moisture?

Put half of the rhum with the coffee and cognac on the biscuits (I just put the liquids in a bowl and dump the biscuits quicky in it then crush them at the bottom of my molds. don't leave them too long or they'll fall apart)

That's your bottom layer

In one bowl whip the yolks with the marsala

Ad the ice sugar and rhum

In a second bowl whip the whites

Ad the mascarpone to the whites

Mix the two bowls together (usually I go w most liquid one goes in the most solid one)

Pour half of that over the biscuits, keep the rest for the top layer

Coat the amaretti cookies with the jam. (my mother and I crush them to have an even coating, but you do you)

That's your third layer

Cover with the second half of the mascarpone/egg mix for the final layer

-> Keep for 6 hours to a night in the fridge so it hardens well.

Cover with chocolate powder or grated chocolate before serving

NOTES

-> That's a lot of alcohol so usually I just stick to 2 spoonfuls of white cooking rhum, it works

-> You can also replace the cookies by speculoos, it's more sugary but it's great too, sometimes I replace both the cookies and biscuits with speculoos

-> Usually I just crush the biscuits at the bottom of my molds and crush the amaretti with the jam too. My mom crushes the biscuits but leaves the amaretti intact