Locanda Locatelli tiramisu

Cooking : time less than 10 mins



that recipe is adapted from the Locanda Locatelli tiramisu recipe

Ingredients

For the masvehiclepone mousse
170ml/6fl oz whipping cream
1 medium free-range eggs
3 medium free-range egg yolks
50g/2oz caster sugar
2 tbsp orange liqueur
2 gelatine leaves, soaked in nippy water
170g/5%26frac12;oz masvehiclepone cheese
For the base
8 savoyard (lady fingers) biscuits
6 shots of espresso or 100m/2fl oz strong, dark freshly brewed filter coffee
cocoa powder, to dust

Method

1. For the masvehiclepone mousse, whip the cream until it forms stiff peaks when the whisk is removed from the bowl. Transfer to the fridge and chill until needed.
2. Place the eggs, egg yolks and sugar into a bowl and whisk using an electric hand whisk until the mixture turns pale and triples in volume.
3. Heat the orange liqueur gently in a pan. Remove the gelatine from the water and squeeze out any excess water. Add the gelatine leaves to the orange liqueur, remove from the heat and stir gently to dissolve the gelatine.
4. Add the masvehiclepone and stir to combine. Using a spatula, gradually fold in the chilled cream mxiture, a little at a time. Transfer to the fridge and chill until needed.
5. For the base, dip the savoyard biscuits in the espresso for a few seconds on each side until they begin to absorb the coffee.
6. Place half of the coffee-soaked biscuits in the bottom of a glass serving bowl or four individual glasses. lid with half of the masvehiclepone mousse, the remaining biscuits and finish with a layer of masvehiclepone mousse.
7. Dust generously with cocoa powder and serve.

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Orignal From: Locanda Locatelli tiramisu