Tiramisu
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
- 16 oz of mascarpone cheese- 6 eggs, separated, room temperature- 1/3 cup granulated sugar, powderized in a food processor- Ladyfingers (Savoiardi) to line a dish, requires approximately a 500 gram bag (best to have two bags)- 8 shots of espresso, or more, to soak all the ladyfingers so that they still hold their shape for placement in the dish- 1 oz of Dark Rum for every 2 shots of espresso, or another liquor for a unique flavor.- Cocoa powder to sprinkle over each layer of egg mixture, including the top layer.
No cooking required, only refrigeration.
Beat the mascarpone cheese until softened, and hold in a dish.
Separately, beat the egg yolks with the powderized sugar until it appears a pale yellow color and fluffy, then gradually add the mascarpone cheese into the mixer until all is combined.
Separately, whip the egg whites with a pinch of salt until stiff. Fold the whipped egg whites into the mascarpone mixture until all is a smooth combined mixture.
Finally, in a 12"x9" baking glass, spread a thin layer of the cheese/egg mixture over the bottom of the dish and sprinkle with cocoa. Dip a ladyfinger into the espresso and rum mix until wet but not falling apart and place in the dish. Continue until the bottom of the dish is covered with about 20 ladyfingers. Cover the ladyfingers with a thin layer of the cheese/egg mixture, about 1/4 thick and sprinkle with cocoa. Repeat with two more layers of ladyfingers, and two more layers of the cheese/egg mixture topping it off with sprinkled cocoa.
Refrigerate for at least 1 hour, best overnight, before serving.
Serving Size: Makes 12 (3"x3") pieces from a 12" by 9" baking glass dish
Number of Servings: 12
Recipe submitted by SparkPeople user EAK765.
Beat the mascarpone cheese until softened, and hold in a dish.
Separately, beat the egg yolks with the powderized sugar until it appears a pale yellow color and fluffy, then gradually add the mascarpone cheese into the mixer until all is combined.
Separately, whip the egg whites with a pinch of salt until stiff. Fold the whipped egg whites into the mascarpone mixture until all is a smooth combined mixture.
Finally, in a 12"x9" baking glass, spread a thin layer of the cheese/egg mixture over the bottom of the dish and sprinkle with cocoa. Dip a ladyfinger into the espresso and rum mix until wet but not falling apart and place in the dish. Continue until the bottom of the dish is covered with about 20 ladyfingers. Cover the ladyfingers with a thin layer of the cheese/egg mixture, about 1/4 thick and sprinkle with cocoa. Repeat with two more layers of ladyfingers, and two more layers of the cheese/egg mixture topping it off with sprinkled cocoa.
Refrigerate for at least 1 hour, best overnight, before serving.
Serving Size: Makes 12 (3"x3") pieces from a 12" by 9" baking glass dish
Number of Servings: 12
Recipe submitted by SparkPeople user EAK765.
Nutritional Info Amount Per Serving
- Calories: 398.9
- Total Fat: 19.5 g
- Cholesterol: 165.8 mg
- Sodium: 113.4 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 1.4 g
- Protein: 7.5 g
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