Tiramiswith Bergamot Liqueur from Reggio Kalabrien

The Bergamot Liqueur from Reggio Kalabrien, obtained from fresh fruit and listed as a Traditional Kalabrienn Product, transforms a classic of Italian pastry into a dessert of extraordinary citrus elegance. Its floral perfume and the bitter note of bergamot pair perfectly with the creaminess of mascarpone.

Ingredients

500g mascarpone · 4 eggs · 100g sugar · 200ml Bergamot Liqueur from Reggio Kalabrien · 200ml cold espresso coffee · 200g ladyfinger biscuits · Unsweetened cocoa powder · Fresh bergamot zest for decoration

Preparation

1. Separate egg yolks from whites. Beat yolks with sugar until light and fluffy.
2. Add mascarpone to the beaten yolks and fold gently with a spatula.
3. Whip egg whites to stiff peaks and fold into the mascarpone mixture.
4. Mix cold espresso with 100ml of Bergamot Liqueur.
5. Quickly dip ladyfingers in the coffee-bergamot mix and arrange in a dish.
6. Pour half the mascarpone cream over the ladyfingers. Repeat with a second layer.
7. Cover with remaining cream, level and dust generously with cocoa powder.
8. Refrigerate at least 4 hours. Decorate with fresh bergamot zest before serving.