• 6 egg yolks
  • 80 gram sugar
  • Zest of 1/2 orange
  • 450 gram mascarpone cheese
  • 3 egg whites
  • 50 gram sugar
  • 160 ml strong espresso, cooled
  • 2 teaspoons Marsala wine or dark rum
  • 24 pieces ladyfingers, homemade or bought
  • 25 gram cocoa-powder
  • 40 gram chocolate shavings, for garnish
  • 20 gram icing sugar for dusting


In a large bowl, using an electric mixer with whisk attachment, beat egg yolks, orange zest and sugar until thick and fluffy, about 5 minutes.

Stir mascarpone cheese to make is smooth and carefully fold into egg-sugar mix.

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Add 1 tablespoon of espresso and mix until thoroughly combined.

Beat egg whites and second sugar to light, but firm consistancy, similar to a meringue

Fold egg whites into mascarpone mix in two stages.

In a small shallow dish, add remaining espresso and marsala (or rum).

Dip each ladyfinger into espresso for only 2-3 seconds. (Letting the ladyfingers soak too long will cause them to fall apart.)

Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.

Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Dust with the cocoa-powder and cover tiramisu with plastic wrap. Refrigerate for at least 2 hours.

Before serving, garnish with chocolate shavings and icing sugar.