CLASSIC TIRAMISUwith Mascarpone
- 250 g Emborg Mascarpone
- 45 g Egg yolks (2 large)
- 30 g Icing sugar
- 150 g Emborg cream
- 75 g Egg whites (2 large)
- 50 g Sugar
- Lemon juice as needed
- Vanilla essence drops to taste
Whip the mascarpone with the sugar and egg yolks, add the flavourings and the cream. Continue to whip until the mixture is smooth and velvety.
In a clean bowl, whip the egg whites until frothy, then add the sugar in a thin stream while whipping. Continue to whip the meringue until stiff peaks form and fold this into the mascarpone cream.
The tiramisu base cream is ready to apply layered with either classic Savoyard biscuits or sponge cakes.