Pages

5/28/15

Homemade Tiramisu



Originally posted in June, 2007 - I am traveling and not doing much cooking of my own so this morning I'm posting a recipe from June 2007!  


Just in time for Father's Day... which is what my husband is going to be surprised with this morning when he wakes. Authentic Tiramisu.

Incredible Tiramisu

1 lb. mascarpone cheese
6 eggs, separated
2 packages Ladyfingers
4 T sugar
1/2 t vanilla
2 oz. brandy
8 espresso's (2 pots of the 4 cup Melitta Espresso maker I mentioned above)
3 T cocoa (approximately)


Bring all ingredients to room temperature for easier whipping. When you make the espresso pour it into a flat bottomed container (not a bowl) and add 1 oz. brandy and 1 t of the cocoa.

In your mixing bowl mix the egg yolks and sugar until it's creamy, pale yellow and thick. Add 1 oz. brandy and the mascarpone cheese. Continue beating until blended and smooth. In another bowl beat the egg whites and vanilla until light and quadrupled in size. They will hold their shape when you lift the beaters. Fold the beaten egg whites into the mascarpone mixture. Do not over mix and do not use an electric mixer or you will ruin it. Fold by hand until blended and light. 


Dip each of the lady finger cookies quickly into the espresso and place in the bottom of a 9X13 dish. Place sugar side down and cover the bottom. (Do not let the cookie sit in the espresso. Just dip and remove.) When the bottom is covered, add a layer of the mascarpone about one centimeter in hight. Add another layer of dipped ladyfingers and another layer of mascarpone. Top it off by sprinkling the top of the dessert with cocoa to cover. Refrigerate overnight.






Print Friendly and PDF