There are as many Tiramisu recipes out there as there are Italian Grandmothers. The ingredients and pudding methods will vary from recipe to recipe but the basics stay the same. Ladyfinger biscuits, mascarpone cheese, and coffee are found in just about every adaptation. Some folks will use different types of flavoring extracts or liqueur to flavor the whipped mixture. Feel free to experiment. This is the version we love!
 |
| The Tiramisu Line-Up |
 |
| Combine egg yolks and sugar with an electric mixer until light yellow and creamy. |
 |
| Add mascarpone cheese and mix well, then add Kahlua. |
 |
| Add vanilla. |
 |
| Mix until smooth and creamy. Set aside. |
 |
| Dip ladyfinger into brewed coffee. (Just a quick dip or it will fall apart!) |
 |
| Line a serving dish with coffee-soaked ladyfingers. |
 |
| Cover with half of the mascarpone mixture. Repeat with another layer of ladyfingers and mascarpone mixture. |
 |
| Cover and chill, preferably overnight. When ready to serve, dust with cocoa powder. |
 |
| Cut into squares and serve. |
Tiramisu
6 egg yolks
1 cup sugar
1 pound mascarpone cheese
1 ounce Kahlua liqueur
1 teaspoon vanilla
24 ladyfingers (Be sure to get the authentic Italian style, not the sponge cake style)
2 cups brewed espresso or strong coffee
1 tablespoon cocoa powder
Whip sugar and egg yolks with an electric mixer until light yellow and creamy. Add mascarpone cheese and continue whipping until smooth. Mix in Kahlua and vanilla until combine. Set aside. Pour brewed coffee into bowl and quickly dip ladyfinger into coffee and place into 8x8-inch serving dish. Continue dipping ladyfingers until the bottom of the dish is lined with coffee-soaked ladyfingers. Spread on about half of the mascarpone mixture. Add another layer of coffee soaked ladyfingers. Spread with remaining mascarpone mixture. Cover and refrigerate AT LEAST 1 hour, overnight is best. (Especially overnight because it is easier to cut and serve.) When ready to serve, dust top with 1 tablespoon cocoa mixture. Cut into squares and serve.
Prep Time: Approximately 30 minutes Cook Time: 0-Needs to Chill
6 egg yolks
1 cup sugar
1 pound mascarpone cheese
1 ounce Kahlua liqueur
1 teaspoon vanilla
24 ladyfingers (Be sure to get the authentic Italian style, not the sponge cake style)
2 cups brewed espresso or strong coffee
1 tablespoon cocoa powder
Whip sugar and egg yolks with an electric mixer until light yellow and creamy. Add mascarpone cheese and continue whipping until smooth. Mix in Kahlua and vanilla until combine. Set aside. Pour brewed coffee into bowl and quickly dip ladyfinger into coffee and place into 8x8-inch serving dish. Continue dipping ladyfingers until the bottom of the dish is lined with coffee-soaked ladyfingers. Spread on about half of the mascarpone mixture. Add another layer of coffee soaked ladyfingers. Spread with remaining mascarpone mixture. Cover and refrigerate AT LEAST 1 hour, overnight is best. (Especially overnight because it is easier to cut and serve.) When ready to serve, dust top with 1 tablespoon cocoa mixture. Cut into squares and serve.
Prep Time: Approximately 30 minutes Cook Time: 0-Needs to Chill
No comments:
Post a Comment