Tiramisu recipes
Tiramisu New York style
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30 min
Serves 6
Italian
Ingredients
- 24 ladyfingers 24 ladyfingers
- 2 cup Espresso coffee (cooled) 480 ml Espresso coffee (cooled)
- 6 eggs, yolks and whites separated 6 eggs, yolks and whites separated
- 6 tbsp sugar 89 ml sugar
- For the Mascarpone mixture For the Mascarpone mixture
- 1 lb Mascarpone cheese 455 g Mascarpone cheese
- 2 tbsp Marsala wine 30 ml Marsala wine
- 2 tbsp Triple sec 30 ml Triple sec
- 2 tbsp brandy 30 ml brandy
- 8 oz dark chocolate (finely chopped) 225 g dark chocolate (finely chopped)
Method
To make the Mascarpone mixture
In a mixing bowl, beat the egg yolks with the sugar until the yolks turn pale yellow in color. Add the Mascarpone cheese, the Marsala wine, the Triple sec, the brandy and the vanilla extract and stir gently.
In another bowl, beat the egg whites with a wire whisk until they form stiff peaks. Gently fold the egg whites into the mascarpone mixture.
Tiramisu assembly
Toast the ladyfingers in an oven at 375 F for 15 minutes. Remove and let them cool.
Dip the ladyfingers on one side in the Espresso coffee and arrange them in a single layer on a rectangular or square serving dish.
Use half of cheese mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate.
Repeat the above procedure with another layer of ladyfingers dipped in the Espresso coffee, a layer of Mascarpone cheese, and chocolate.
Refrigerate for at least 2 hours before serving.
In a mixing bowl, beat the egg yolks with the sugar until the yolks turn pale yellow in color. Add the Mascarpone cheese, the Marsala wine, the Triple sec, the brandy and the vanilla extract and stir gently.
In another bowl, beat the egg whites with a wire whisk until they form stiff peaks. Gently fold the egg whites into the mascarpone mixture.
Tiramisu assembly
Toast the ladyfingers in an oven at 375 F for 15 minutes. Remove and let them cool.
Dip the ladyfingers on one side in the Espresso coffee and arrange them in a single layer on a rectangular or square serving dish.
Use half of cheese mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate.
Repeat the above procedure with another layer of ladyfingers dipped in the Espresso coffee, a layer of Mascarpone cheese, and chocolate.
Refrigerate for at least 2 hours before serving.
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