Sunday chocolate tiramisu

Okey so there is many recipes for tiramisu.

This one was made with that recipes:

4 egg yolks

6 tablespoons powdered sugar

500g mascarpone

about 150ml of cream 36%

good quality of chocolata or coffee (about 2 cups)

3-4 tablespoons Amaretto (I used Rum)

biscuits for Tiramisu (I used 2 packs)

good quality cocoa 

So at first prepare coffee (no sugar) with Amaretto or Rum. If it's for children no alcohol.

Boil water in a saucepan and remove from heat and whip yolks and sugar with mixer. Place the bowl with the beaten egg yolks to the saucepan, electric mixer and beat until cream will triple in volume. Leave the cream for 2-3 minutes to cool completely.

Make the mascarpone into a bowl and stir with a wooden spoon, until it connects itself well (absolutely don't mix with mixer I learned over time that the blended mascarpone doing quite smoothly and then dessert hasn't the consistency good for cutting).

In another bowl, whip cream to stiff, add it to the cream with the mascarpone and stir gently from bottom to top.

Sponge biscuit in chocolate with Rum (or coffee with Amaretto) and laid in the desired form (round or glasses or the wya you like), so put some cream and sprinkle the entire top of bitter cocoa.

Repeat the operation on the rest of the ingredients.

On a top sprinkle with cocoa.

Refrigerate for at least 5h, but i think it taste the best on the other day.

The other recipe is with out of cream. And it's also very good:

4 egg

8 tablespoons powdered sugar

500g mascarpone

good quality coffee about 2 cups (coffee should be espresso or chocolate if u prefer)

3-4 tablespoons Amaretto

biscuit for Tiramisu (2 packs)

good quality cocoa

So prepared as well coffee (no sugar) with Amaretto.

Boil water in a saucepan and remove from heat and whip yolks and half sugar (4tablespoons) with mixer. Place the bowl with the beaten egg yolks to the saucepan, electric mixer and beat until cream will triple in volume. Leave the cream for 2-3 minutes to cool completely.

Make the mascarpone into a bowl and stir with a wooden spoon, until it connects itself well (absolutely don't mix with mixer I learned over time that the blended mascarpone doing quite smoothly and then dessert hasn't the consistency good for cutting).

In another bowl, whip egg whites to stiff with other 4tablespoons of sugar powder. When it's ready add half to the cream with the mascarpone and stir gently from bottom to top. When it's done then add the rest and stir gently again.

Sponge cake soaked in coffee (or coffee with Amaretto) and laid in the desired form (round form or glasses or the way you like), so put some cream and sprinkle the entire top of bitter cocoa.

Repeat the operation on the rest of the ingredients.

On a top sprinkle with cocoa.

Refrigerate for at least 3h, but i think it taste the best on the other day.