tiramisu`
(1 rating)
I first had this Italian specialty on a "Valentine" gettaway with my husband to Toronto. We ate at the Spaghetti Factory and had this for dessert, it is the only part of the meal that I can remember from over 30 years ago. As I matured in my cooking I learned to make it myself and this is the recipe I have tweaked over the years.
(1 rating)
yield
10 -12
Ingredients For tiramisu`
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20ladyfingers
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3 lgeggs, separated
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3 Tbspsugar
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1 1/2 cmascarpone cheese
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1 Tbsptriple sec or cognac
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1 cstrong coffee
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3 ozbaking chocolate, semi-sweet, grated
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1 ozalmonds, chopped and toasted
How To Make tiramisu`
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1Preheat oven to 325-degrees.
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2Cut the ladyfingers in half and spread on a baking sheet. Brown in the oven for 5 minutes per side. Cool.
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3With an electric mixer, beat together egg yolks and sugar at high speed until thick. Add mascarpone cheese and Triple Sec and beat by hand until smooth.
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4Beat egg white until stiff and fold into mascarpone mixture.
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5Dip ladyfingers bottoms into the coffee, cut side down, so they soak up some of the liquid but not enough so that they become mushy. Do not soak too long.
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6Place the coffee-soaked ladyfingers, cut side up, in a 2-quart bowl. Cover with half of the mascarpone mixture.
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7Sprinkle half of the chocolate and half the almonds over the mascarpone.
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8Dip the top half of the ladyfingers into the coffee with the cut side down. Let them soak up some of the liquid, but they should remain firm.
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9Place the coffee-soaked ladyfingers, cut side up, on top of the mascarpone-covered ladyfingers. Cover with the remaining mascarpone mixture, chocolate and almonds.
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10Cover bowl and refrigerate for at least 6 hours, or overnight, before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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