Tiramisu with Amaretti

How to prepare tiramisu with amaretti

1. Egg cream: In a bowl, place the egg yolks, granulated sugar and rum. Put it over a pot of gently simmering water and beat well with a whisk over the steam until the sugar is completely dissolved. It will take about 8-10 minutes if you do it manually. You can also use a mixer. When the sugar is completely dissolved (run your finger along the bottom of the pan and feel if there are still undissolved sugar granules), remove the pan from the steam and place the bottom in a bowl of ice-cold water. Continue stirring with the whisk until the egg cream cools down, about 3-4 minutes. You'll feel the cream thicken and at the end it will flow from the whisk in a thick ribbon. Check the cream with your finger and when it feels at room temperature, it's ready.
2. Mascarpone-egg cream: Mix the mascarpone well with the vanilla extract. Start adding the egg cream, 1 tablespoon at a time, mixing after each until incorporated.
3. Beat the cream with a mixer together with the powdered sugar until it holds stiff peaks on the mixer's whisk.
4. Tiramisu cream: Add the whipped cream to the mascarpone-egg cream in three batches, gently folding with a whisk so the cream doesn't deflate.
6. Place a layer of cream in cappuccino cups (or tea cups). On top, place a layer of amaretti cookies briefly dipped in coffee. Then another layer of cream... continue until the cup is full, with the last layer being cream.
7. Put the remaining cream in a piping bag and decorate the cups. Dust with cocoa powder.

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