Tiramisu La Claudia

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	10 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Separate eggs. Beat the egg whites and cream until stiff. Whip the egg yolks with sugar until frothy and mix with mascapone. Then fold in the egg white first and then the cream. Mix the almost cold espresso with the amaretto and apricot brandy and briefly dip the sponge fingers in it and place them side by side in a form (30 x 20 cm). Pour half of the mascapone mixture over it and cover with a second layer of soaked ladyfingers. Now distribute the rest of the mascapone mixture evenly over the biscuit.
Put the tiramisu in the freezer overnight and
Take out of the freezer at least 2-3 hours before consumption.
Dust the tiramisu with cocoa powder just before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.