No need to put any liquor, this recipe follows the traditional art of making tiramisu. In fact, tiramisu was initially born without liquor as was destined to adults and children. However, as there is plenty of coffee in the dessert I would suggest to replace coffee with hot chocolate for children if you do not want to have a sleepless night!
Ingredients for 8 people: cocoa powder for sprinkling, mocha coffee enough to deep the savoiardi biscuits. 400 gr of savoiardi, in English lady fingers. 500 gr Mascarpone, 6 medium eggs, 120gr of sugar plus 2 spoons of coffee (optional).
Procedure: Prepare the coffee and leave it to cool. Divide the egg whites from the yolks. Beat the egg whites till stiff; in a medium bowl place the sugar and the yolks and beat them until you achieve a smooth mixture. Then add mascarpone and beat all together until you get a frothy, homogenous cream. With a wooden spoon, slowly pour the egg whites into the cream and slowly mix them stirring them from the bottom towards the top. Take a baking pan or an oven dish. Start dipping the savoiardi in the coffee, I personally prefer to give them a quick dip. Then start placing them horizontally and cover with a thick layer of cream. Start again dipping the savoiardi, this time place them vertically. Cover up with all the cream left and sprinkle the cocoa powder on top. Put in the fridge for at least three hours. Please be aware Tiramisu contains raw eggs and therefore has to be refrigerated, consume within two days.