February 20, 2010

Tiramisu Part II

This one is actually a second version of one of my favorite desserts, but it's not the version I typically make. I like to make the authentic version of Tiramisu, which uses eggs. This one does not, which makes it a favorite of many others.


8 ounces mascarpone cheese
1/2 cup sugar
2 1/2 cups whipping cream, divided
1 cup hot water
1 tablespoon instant coffee granules
1/4 cup coffee liqueur
2 (3-ounce) packages ladyfingers
1 teaspoon cocoa

Beat cheese, sugar, and 1/2 cup whipping cream at medium speed with an electric mixer until creamy. Beat remaining 2 cups whipping cream with an electric mixer until soft peaks form. Fold into cheese mixture.

Stir together 1 cup hot water and coffee granules until dissolved. Stir in liqueur. Split ladyfingers in half, and brush cut sides of ladyfingers evenly with coffee mixture.

Arrange one-fourth of ladyfingers in bottom of a 4-quart trifle bowl. Top with one-fourth of cheese mixture. Repeat layers 3 times. Sprinkle with cocoa. Chill tiramisu at least 2 hours.Print Friendly and PDF