Basic Tiramisu recipe

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This Tiramisu recipe uses whole eggs (both yolks and whites), mascarpone cheese, heavy cream and brandy.
Preparation time: 30 minutes, Cooking time: 10 minutes, Serves: 12 


8 eggs, yolks and whites separated
1/3 cup sugar
1 pound Mascarpone cheese
1 cup heavy cream

2 cups Espresso coffee, cooled
2/3 cup brandy
32 ladyfingers
2 ounces dark chocolate, grated
Cocoa powder, for garnishing


To make the cream mixture
In an electric mixer, add the sugar and egg yolks and blend until pale yellow in color. Add the Mascarpone cheese, a little at a time to the egg yolk mixture, and mix until smooth. Stop mixing and set aside.

In a separate bowl, beat the whipping cream until stiff peaks form and set aside.
In another bowl, beat the egg whites until stiff peaks form and set aside.
To finish the cream mixture, fold the whipped cream into the egg yolk mixture and then fold in the egg whites.

Tiramisu assembly
Spread about 1/3 of the cream mixture on the bottom of a serving bowl (the serving bowl should be able to hold 2 rows of 8 ladyfingers each, flat side down – an 8 x 8 inch serving dish should be ok).

Combine the Espresso coffee and brandy in a large mixing bowl. Dip half of the ladyfingers into the Espresso mixture and then lay them in the serving bowl, flat side down, on top of the cream mixture.
Top with half of the remaining cream mixture.

Repeat the above process to make another layer of ladyfingers and cream mixture. Top with the grated chocolate and cocoa powder, sifted. Refrigerate for at least 2 hours before serving.
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i dont understand how this is sweet!
Posted by guest on May 31, 2008, 06:56
Tiramisu is not supposed to be too sweet but the recipe above uses 1/3 cup sugar, heavy cream and Mascarpone cheese which add sweetness to the Tiramisu. If you want it sweeter, use more sugar (although I do not recommend it).
Posted by admin on Jun 02, 2008, 07:19
Is it safe to serve uncooked eggs ?????
Posted by blair on Apr 05, 2010, 09:45
Using raw eggs is quite safe if you take some basic precautions. The basic risk from consuming raw eggs is salmonella. The percentage of eggs with salmonella is 0.0003% (or 1 egg in 30,000 eggs), which is very small. Furthermore, using fresh, organic, free range eggs and keeping them in the refrigerator until ready to use lessens that possibility even more.

If you are still unsure though, you can first cook the eggs with the sugar in a double boiler or in a bowl over boiling water, then use them in the Tiramisu. To do that just add the eggs and sugar in a bowl, place the bowl in a pot over boiling water (make sure the bottom of the bowl does not touch the water) and whisk until you get a pale yellow, fluffy mixture. Remove the bowl from the heat, let it cool completely and use it just as you would use the raw eggs and sugar mixture.
Posted by admin on Apr 06, 2010, 01:18

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