Who doesn’t love a classic dessert? From chocolate cake to creme brulee, sometimes less is more. One of our other favourite dessert classic’s is a good ol’ piece of Tiramisu and there was nobody that made a better Tiramisu than our former chef Kamille.
Kamille recently passed away and in honour of his passing we wanted to feature his famous recipe with all of you. He will forever be remembered as one of those people with a warm and contagious smile, among many, many other things but we will also remember him every time we make his yummy recipe.
- 24 ladyfingers
- 1 ½ cups (375 mL) espresso
- cooled -8 eggs, separated
- 3/4 (180 mL) sugar
- 1 lb (450 g) mascarpone cheese
- 1 tbsp (15 mL) brandy
- 1 tbsp (15mL) sambuca
- 1 tbsp (15 mL) Kahlua
1. Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso.
2. Place half the soaked ladyfingers in one layer in a rectangular serving dish.
3. Beat egg yolks with sugar until they turn pale.
4. Add Mascarpone and liqueurs and stir gently.
5. In a separate bowl, beat egg whites until stiff.
6. Gently fold the whites into the mascarpone mixture. Layer half this mixture on top of ladyfingers in serving dish.
7. Repeat with another layer of soaked ladyfingers, then remaining mascarpone mixture.
8. Cover with foil and refrigerate for at least 1 hour before serving.
Approximate nutrition per serving: 0 calories, 0 grams of fat and 0 carbs
Rest in Peace Kamille