Wednesday, April 6, 2011

Debbie's Tiramisu

3 cups brewed coffee, cooled
2 (8-ounce) containers mascarpone
5 eggs, separated
14 ounces Savoiardi cookies or ladyfingers
4 ounces sugar, plus 2 T or more, for the coffee
2 shots rum or Italian Marsala, optional
pinch of salt
2 T unsweetened cocoa powder
1/4 cup shaved dark chocolate, to garnish

Preparing the tiramisu:
First prepare about 3 cups of coffee, add 2 tablespoons or more to sweeten and set aside to cool.

Mix the egg yolks with 2 ounces sugar, and mix until you obtain a creamy light mixture. Work the mascarpone in a bowl using a wooden spoon, eliminate all lumps, then add the mascarpone to the sugar and egg mixture and continue to mix well.

In a separate bowl, mix the egg whites, pinch of salt, and the remaining 2 ounces sugar, until they reach a somewhat firm, but fluffy consistency, then add them to the mascarpone mixture. Stir in the rum.

Dip the Savoiardi cookies in the coffee, and one by one, lay them flat into a 7-inch by 11-inch pyrex pan, making sure not to soak the cookies; make sure they maintain their firmness. Once the first layer of cookies has been laid out, spread a layer of the mascarpone cream on top, and dust with 1 tablespoon cocoa powder.

Repeat with another layer of coffee-dipped cookies, cream and cocoa powder. Garnish the top of the cake with the shaved dark chocolate.

Cover the tray with plastic wrap and refrigerate for about 3 hours so the flavors can marry and the tiramisu can settle.

Serves 8


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