Classic Tiramisu
- Number of Servings: 12
Ingredients
2 cups strongly brewed coffee3 ounces amaretto liqueur (recommended: DiSaranno)3 egg yolks1 3/4 cup whipping cream, divided1/2 cup sugar2 cups mascarpone cheese36 to 42 Italian-style hard ladyfinger biscuits2 tablespoons unsweetened cocoa powder, divided1/4 cup shaved bittersweet chocolate
Combine the coffee and amaretto liqueur in a bowl or shallow baking dish and set aside.
Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.
In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.
Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the coffee mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder. Repeat with another layer. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.
Shave the chocolate over the top for garnish and cut with a sharp thin knife into squares. Serve immediately.
Number of Servings: 12
Recipe submitted by SparkPeople user ALAINIA1.
Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.
In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.
Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the coffee mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder. Repeat with another layer. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.
Shave the chocolate over the top for garnish and cut with a sharp thin knife into squares. Serve immediately.
Number of Servings: 12
Recipe submitted by SparkPeople user ALAINIA1.
Nutritional Info Amount Per Serving
- Calories: 749.1
- Total Fat: 59.0 g
- Cholesterol: 368.9 mg
- Sodium: 102.7 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 0.7 g
- Protein: 9.1 g
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