Tiramisu recipe

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A basic Tiramisu recipe that is simple to make and delicious. Like most Tiramisu recipes, this one uses Mascarpone cheese, raw eggs, Espresso coffee and brandy.
Preparation time: 30 minutes, Cooking time: 10 minutes, Serves: 6 


3 large eggs, yolks and whites separated
1/2 cup sugar
8 ounces of Mascarpone cheese
1 cup Espresso coffee
2 Tbsp brandy or cognac
20 ladyfingers
1/8 cup cocoa


To make the Mascarpone cream
Combine the 3 egg yolks, 1 Tbsp of Espresso coffee, the sugar, and Brandy or Cognac into a large mixing bowl. Beat for 2 to 3 minutes until the mixture is light and fluffy. Add the Mascarpone cheese and beat for 3 to 5 minutes more, until the consistency of the mixture is smooth.

In another bowl, combine the 3 egg whites and a pinch of sugar and beat until the mixture forms stiff peaks. Gently fold into Mascarpone mixture.

Tiramisu assembly
Pour the rest of the Espresso coffee into a flat dish. Dip one side of each ladyfinger in the Espresso coffee and lay them, flat side down on the bottom of a serving dish. Use half of the ladyfingers for the first layer. Spread 1/2 of the Mascarpone mixture over the ladyfingers and smooth using a spatula. Repeat the above process with the remaining ladyfingers and Mascarpone cheese mixture to complete the second layer. Sprinkle with sifted cocoa powder and refrigerate for at least 2 hours before serving.

Notes and tips

If you are concerned about using raw eggs, check other Tiramisu recipes that use Zabaglione. A Zabaglione is a cream cooked over a water bath, made with eggs, sugar and alcohol.
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If mascarpone cheese is not find or place like india it is costly then how to make.
Posted by Biswajit Paul on Apr 20, 2009, 10:44
You can use Philadelphia cheese (or similar cream cheese) as a substitute for Mascarpone but the result is not the same.

You can make your own Mascarpone cheese at home easily though. All it takes is some double cream (use 1 pint) and 1 teaspoon of fresh lemon juice.

The process is as follows:

Heat the cream in a double boiler or in a bowl over simmering water, stirring occasionally. When the cream reaches a temperature of around 180 F add the lemon juice and stir, while heating, for 5 minutes. Note that at this stage the cream will begin to curdle.

Remove the cream from the heat and pour into a fine cheese cloth (you can also use a coffee filter). Put the cheese cloth or coffee filter into a strainer. Place the strainer over a bowl and when it comes to room temperature, refrigerate for 24 hours.

Discard the liquid and you are left with homemade Mascarpone cheese.
Posted by admin on Apr 23, 2009, 08:18

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