Tiramisu Simple 'N Delicious
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 216.6
- Total Fat: 14.9 g
- Cholesterol: 105.4 mg
- Sodium: 42.4 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 0.1 g
- Protein: 4.7 g
View full nutritional breakdown of Tiramisu Simple 'N Delicious calories by ingredient
Number of Servings: 16
Ingredients
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Ingredients
Sponge Cake
3 Eggs separated
1/2 Cups flour
1/2 Cup sugar
2 oz. Espresso
1 oz. Brandy
Mascarpone Cheese Topping
3 Eggs separated
1/2 Cup sugar
2 - 8 oz. Containers of Mascarpone Cheese
Directions
Sponge Cake
Oven Temp ~ 325°
Baking Time ~ 15 Min.
Pan Type ~ 8x8x1-inch pan
Preheat oven
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually.
Mix in the flour and stiffly beaten egg whites.
Bake in an ungreased pan in a very moderate oven.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.
Spoon espresso and brandy onto the cake until the cake is saturated
Mascarpone Mixture
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually.
Mix in the Mascarpone cheese and stiffly beaten egg whites.
Pour and extra espresso and brandy into the cheese mixture.
Top the sponge cake with cheese mixture.
Place in refrigerator overnight to allow the cheese mixture to set.
Top with chocolate power.
Serving Size: makes 16 2 inch pieces
Oven Temp ~ 325°
Baking Time ~ 15 Min.
Pan Type ~ 8x8x1-inch pan
Preheat oven
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually.
Mix in the flour and stiffly beaten egg whites.
Bake in an ungreased pan in a very moderate oven.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.
Spoon espresso and brandy onto the cake until the cake is saturated
Mascarpone Mixture
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually.
Mix in the Mascarpone cheese and stiffly beaten egg whites.
Pour and extra espresso and brandy into the cheese mixture.
Top the sponge cake with cheese mixture.
Place in refrigerator overnight to allow the cheese mixture to set.
Top with chocolate power.
Serving Size: makes 16 2 inch pieces