Tiramisu
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Tiramisu, means "pick me up" and that is exactly the feeling you get when you dive into this rich dessert filled with sweet cream and espresso soaked cookies.
Tiramisu
|
Rate this recipe!
|
Print Recipe
|
Tiramisu, means "pick me up" and that is exactly the feeling you get when you dive into this rich dessert filled with sweet cream and espresso soaked cookies.
| Servings | Prep Time |
| 12people | 60minutes |
| Servings | Prep Time |
| 12people | 60minutes |
Ingredients
- 8 Eggs seperated
- 1/3 Cup Sugar
- 2 Cups Marscapone Cheese
- 1 Cup Heavy Cream
- 2 Cups Espresso cooled
- 2/3 Cup Rum or Brandy
- 1 Package Ladyfinger Cookies 24-30 needed
- 1 ounces Bittersweet Chocolate grated
- Cocoa Powder
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- The first thing I do is pull about 8 espresso shots, I love my Nespresso for this very reason, quick and no grounds to clean up. You can also use very strong brewed coffee or instant espresso but I will tell you using the ‘real’ stuff makes a big difference.
- Mix the sugar into the egg yolks, blending well.
- Add a little mascarpone at a time to the egg yolk mixture, and mix until smooth. Set aside. (this is where I have to wash my ONE Kitchen Aid bowl)
- In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well. (wash mixing bowl bowl … again)
- In another bowl, beat the egg whites until stiff peaks form.
- Fold the whipped cream into the egg yolk mixture.
- Fold in the beaten egg whites.
- gently so you keep the light fluffy texture but it looks more incorporated like this…
- Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or serving bowl.
- Place espresso coffee in a shallow bowl, add rum (or brandy). My personal fav is 10 Cane, pure vanilla goodness!
- Dip a lady finger into the espresso briefly. This is the tricky part you want enough to saturate with out obliterating the cookie.
- Lay dipped cookie in baking dish on top of cream mixture.
- You’ll notice one side of the cookie has almost a frosted looking side, I usually face that side up, no reason other than being consistent.
- Lay then close together and break to fit your pan size.
- Continue in this manner, laying lady fingers side by side to cover the bottom.
- Top with a layer of grated bittersweet chocolate.
- Place another 1/3 of cream mixture on top of soaked lady fingers. Spread so it covers the entire surface.
- Cover this with another layer of espresso-soaked lady fingers.
- Top with remaining cream mixture and grated chocolate.
- Dust final layer with grated chocolate and then a layer of cocoa powder.
- Cover in plastic wrap and chill overnight to set. You can eat it after a few hours in the refrigerator but it is much better after a minimum of 8 hrs. Mmmmmm belissimo!
- You can eat it after a few hours in the refrigerator but it is much better after a minimum of 8 hrs.
Recipe Notes
*Please note the recipe does include the use of raw eggs, I have never had an issue but it should be stated.
*There is a reason this dessert is called “pick me up” as it is highly caffeinated, I usually wear gloved when dipping the cookies in espresso otherwise I am buzzing from absorbing too much caffeine!
*It softens very quickly – ALWAYS keep it cold, take it out serve it and put it right back in the fridge should it get warm you’ll be serving it in cups (trust me I have).
You can substitute the alcohol for rum flavoring adjust and add a little more liquid (espresso).
NEVER SKIMP on the cheese, if you alter the ration of cheese:whipped cream chances are you will have tiramisu SOUP!
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