The most delicious: tiramisu with Licor 43 (and how to make it)

The literal translation of tiramisu is lift me up or make me happy. Happy is something we definitely become when the divine Italian dessert is the finale of the evening—and even more so when it contains a splash (or two) of Licor 43!

Tiramisu is at its most delicious when you make it yourself. The cookies, the liqueur, the cream and the finishing touch are all vitally important for the ultimate Italian-style tiramisu. With these tips, you’ll make the most delicious one every time!

How to make tiramisu with Licor 43

• Make two cups of strong espresso and pour it into a deep plate or bowl.
• Beat the 4 egg yolks with the sugar and half of the Licor 43 until frothy and creamy. Gradually beat in the mascarpone, one spoonful at a time. It doesn’t have to be completely smooth.
• Add the other half of the Licor 43 to the cooled coffee. Cover the bottom of the dish with half of the ladyfingers, after dipping them one by one in the coffee mixture. Be careful not to dip them in the mixture for too long; the ladyfingers shouldn’t become too soggy. If the fingers are a little dry, you can drizzle a little more coffee over them.
• Cover the layer of ladyfingers with half of the mascarpone mixture.
• Repeat the process: another layer of coffee-soaked ladyfingers, followed by a layer of mascarpone.
• Sift the cocoa powder over the mascarpone (to prevent the cocoa from becoming moist, you can also do this just before serving).
• Leave the tiramisu to set in the refrigerator for at least 4 hours. You can also leave it overnight; this allows the flavor to infuse properly.

Also read:

• Recipe: Limoncello tiramisu that’s so simple anyone can make it
• Recipe: Tiramisu Martini
• Recipe: Lime tiramisu cake with strawberries

Source: Licor 43