This is what you want: tiramisu with Licor 43

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: tiramisu with Licor 43.

The literal translation of tiramisu is ‘pick me up’ or ‘make me happy’. Happy is something we definitely become when the divine Italian dessert is the finale of the evening, especially when there’s a splash (or two) of Licor 43 in it.

Tiramisu is at its best when you make it yourself. The cookie, the drink, the cream and the finishing touch are all of world importance for an ultimate tiramisu à la the Italians. With these tips you make the tastiest one time and time again.

Here’s how to make tiramisu with Licor 43

• Brew two cups of strong espresso and pour it into a deep plate or bowl.
• Whisk the 4 egg yolks with the sugar and half of the Licor 43 until frothy to create a nice cream. Gradually fold in the mascarpone. It doesn’t have to be completely smooth.
• Add the other half of the Licor 43 to the cooled coffee. Line the bottom of the dish with half of the ladyfingers, after they have been dipped one by one in the coffee mixture. Be careful not to soak them too long in the mixture, as the ladyfingers should not become too soggy. If the fingers are a bit dry, you can drizzle some coffee over them.
• Cover the layer of ladyfingers with half of the mascarpone mixture.
• Repeat the procedure, so again a layer of coffee-soaked fingers, followed by a layer of mascarpone.
• Sift the cocoa powder over the mascarpone (to prevent the cocoa from getting damp, you can also do this just before serving).
• Let the tiramisu set in the fridge for at least 4 hours. You can also let it sit overnight, then the flavor will fully develop.