TIRAMISU
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
2⁄3 cup granulated sugar (divided)1 pound mascarpone cheese-16 oz. (do not use low fat or fat free)2 cups Organic heavy cream1/2 vanilla bean6 shots of espresso (about 3⁄4 cup) 40 lady fingers
DIRECTIONS:
1. Pour the espresso in a bowl and set aside to cool.
2. Scrape the seeds from 1/2 vanilla bean and add to the chilled heavy cream.
3. In an electric mixer bowl fitted with the whisk attachment beat the cream at medium speed until frothy. Increase the speed to medium-high and slowly add in 1/2 of the sugar. Continue beating until the cream holds stiff peaks. Set aside
4. Whip the mascarpone cheese with 1/2 of the sugar until light and fluffy.
5. Fold the whipped cream into the mascarpone mixture and return the bowl to the refrigerator.
6. One at a time, dip the ladyfingers briefly into the espresso and place about 20 side by side in a 9x13x2-inch baking dish thoroughly covering the bottom of the baking dish; you may have to trim a little off the ends of the ones in the corners.
7. Spread 1/2 the mascarpone mixture over the ladyfingers.
Repeat with another layer of dipped ladyfingers,
followed by the remaining mascarpone mixture.
8. Cover with plastic wrap and place the dish in the refrigerator to chill overnight before cutting.
9. *Optional-Garnish with Chocolate curls, or using a strainer sprinkle coco powder on top.
Serving Size: MAKES 12 SERVINGS
Number of Servings: 12
Recipe submitted by SparkPeople user DANDELIONWINE_O.
1. Pour the espresso in a bowl and set aside to cool.
2. Scrape the seeds from 1/2 vanilla bean and add to the chilled heavy cream.
3. In an electric mixer bowl fitted with the whisk attachment beat the cream at medium speed until frothy. Increase the speed to medium-high and slowly add in 1/2 of the sugar. Continue beating until the cream holds stiff peaks. Set aside
4. Whip the mascarpone cheese with 1/2 of the sugar until light and fluffy.
5. Fold the whipped cream into the mascarpone mixture and return the bowl to the refrigerator.
6. One at a time, dip the ladyfingers briefly into the espresso and place about 20 side by side in a 9x13x2-inch baking dish thoroughly covering the bottom of the baking dish; you may have to trim a little off the ends of the ones in the corners.
7. Spread 1/2 the mascarpone mixture over the ladyfingers.
Repeat with another layer of dipped ladyfingers,
followed by the remaining mascarpone mixture.
8. Cover with plastic wrap and place the dish in the refrigerator to chill overnight before cutting.
9. *Optional-Garnish with Chocolate curls, or using a strainer sprinkle coco powder on top.
Serving Size: MAKES 12 SERVINGS
Number of Servings: 12
Recipe submitted by SparkPeople user DANDELIONWINE_O.
Nutritional Info Amount Per Serving
- Calories: 409.0
- Total Fat: 32.9 g
- Cholesterol: 121.9 mg
- Sodium: 76.7 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 0.8 g
- Protein: 6.0 g
Member Reviews