Recetas del tiramisu de Emil/Tiramisu by Emil. La mejor receta despues de variar, investigar, experimentar y degustar.

Free; very free translation by his mother: Maria Claudia; 8 to 10 servings.

Ingredients
1. Espresso syrup to moist the pastry:
WATER, 1/3 cup
SUGAR, 1/2 cup
ESPRESSO, 2/3 cup strong brewed
ITALIAN BRANDY, AMARETTO OR AMARETTO ESCENCE 1/4 cup, optional

2. Mascarpone Filling:
HEAVY WHIPPING CREAM, 1-1/2 cups
SUGAR, 1/3 cup
VANILLA EXTRACT, 2 teaspoons
MASCARPONE CHEESE, 1 pound, softened to room temperature
SAVOIARDI, 1/2 pound, imported or domestic ladyfingers, or sliced sponge cake
COCOA POWDER/IN ANY CASE CHOCOLATE TO SPRINKLE OVER THE LAST LAYER.
3. Directions
Syrup
Combine water and sugar in a small saucepan.
Bring to a simmer, stirring occasionally to dissolve sugar.
Remove from heat, cool.
Add coffee and optional brandy.
Filling
Whip cream with sugar and vanilla until soft peaks form.
Fold cream into softened mascarpone.
Assembly
Place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish.
Sprinkle with half the syrup.
Spread with half the filling.
Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.
Cover with plastic wrap and refrigerate for up to 24 hours before serving.
Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.

This is a very easy variation, again a combination of different others:

1. Ingredients
MASCARPONE CHEESE, 3 cups
CONFECTIONER'S SUGAR, 1-1/2 cups
MARSALA WINE, AMARETTO OR AMARETTO ESCENCE 1/4 cup
DOUBLE CREME, 3/4 cup
WATER, 2/3 cup
INSTANT ESPRESSO, 5 teaspoons
BUTTER POUND CAKE, 1 store-bought (Lady fingers are better, easier, cheaper)
2. Directions
In a medium bowl, use electric mixer set on medium speed and beat the mascarpone cheese, 1 cup confectioners' sugar and marsala until well blended. Add the creme and beat until fluffy, about 1 minute. Set aside. In a small saucepan over high heat combine water, remaining 1/2 cup of confectioners' sugar and espresso powder. Bring to a boil. Stir occasionally.
Remove from heat and cool.
Slice pound cake 1/4-inch thick.
In a 2-quart oval or rectangular glass or ceramic dish, arrange slices of cake in a single layer over bottom of dish, trimming to fit. Brush half of the cooled espresso mixture over cake.
Spread half of the mascarpone mixture evenly over the top.
Then repeat and do layer number 2.
Brush espresso over cake slices and top with remaining cheese.
Cover with plastic and refrigerate until firm.
Before serving sift cocoa evenly on top.