Tiramisu Recipe

Categories: Recipes

Tiramisu

Tiramisu. Add mascarpone cheese and beat until smooth. As a Tiramisu-Lover, I decided to try this recipe, based on the reviews. The only thing I can say is WOW!!!!

Ingredients

It’s 6 of large egg yolks
You need 1/2 cup of sugar
You need 1 cup of mascarpone cheese
It’s 4 of large egg whites
You need 50 ml of Kahlúa or dark rum, optional
You need 12-14 (4 inch) of ladyfingers
It’s 30 ml of American coffee and 30 ml espresso), room temperature
You need of Unsweetened cocoa powder, for garnish

Steps

In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume (the mixture will maintain a "ribbon" when folded over itself), 3 to 5 minutes. Add the mascarpone in 2 or 3 additions, whisking well to combine. Add the liquor, if using, and whisk to combine..
In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions..
In a roughly 6-by-9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual cookie in the coffee and arrange them very tightly on top until the cream is completely covered. Spoon the remaining cream over the cookies, spreading it into an even layer..

The holiday version of tiramisu trades the Amaretto and coffee notes of the traditional dessert for the bright, seasonal flavors of cranberries and orange. The combination of orange liqueur and Marsala wine make this a delicious, potent meal-ender. —Jerry Gulley, Pleasant Prairie, Wisconsin Pour the espresso into a shallow bowl. This classic Tiramisu is made authentically in the Italian way, with espresso soaked ladyfingers layered with a light and airy mascarpone cream, and dusted with cocoa powder to finish. This is a great make ahead dessert and perfect for entertaining! Tiramisu Cream – once beaten whites and cream mixture are combined, it might not be perfect smooth.

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