Pick Me Up ..... Italian Style
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If there is one dessert that I can never resist, it is Tiramisu .... the creamy filling .... the aroma of espresso ..... the divine feeling in every bite ...... I really wish I were a better writer to be able to explain how much I adore this dessert. There are as many recipes for this as there are people who make it and I am not qualified to say which is good or bad or which is the really authentic one but I would love to write about this recipe that I really like. I have made it several times and I have not come across anyone who has not approved of the final product.
This recipe has been adapted from the recipe Classic Tiramisu by Carol. This is a beautiful recipe. Thanks a lot Carol for sharing with us. I have made some changes to the recipe. In place of Mascarpone cheese I have used the Mascarpone substitute mentioned here. I used brewed espresso in place of the coffee liqueur mentioned in the original recipe and I dipped the ladyfingers in the espresso instead of splitting them in half and brushing with the liqueur. I like the flavor of espresso that comes through once the ladyfingers have absorbed it and the dessert sets itself in the fridge.
Ingredients
- 6 egg yolks
- 1 1/4 cups white sugar
- 1 1/4 cups mascarpone cheese or mascarpone substitute
- 1 3/4 cups heavy whipping cream
- 2 (12 ounce) packages ladyfingers
- 1 1/2 cups brewed espresso
- 1 teaspoon unsweetened cocoa powder, for dusting
- 1 (1 ounce) square semisweet chocolate
Instructions
- 1
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
- 2
Add mascarpone or its substitute to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
- 3
Dip the lady fingers in the espresso briefly. A few tips for the process
- 4
Place your espresso in a big shallow dish instead of a deep one. The ladyfingers do not absorb a lot of the espresso in the shallow dish.
- 5
Remove the ladyfingers very quickly from the espresso. Don't allow them to stay in the mixture for long else they will absorb too much and fall apart.
- 6
Spoon half of the cream filling over the lady fingers. Repeat ladyfingers and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
- 7
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
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