Tiramisu recipes
Sophia Loren's basic Tiramisu (variation)
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30 min
Serves 8
Italian
Ingredients
- 3 eggs, whites and yolks separated 3 eggs, whites and yolks separated
- 5 tbsp sugar 74 ml sugar
- 12 oz Mascarpone cheese 340 g Mascarpone cheese
- 1 package (32 - 36) ladyfingers 1 package (32 - 36) ladyfingers
- 1 cup orange liqueur 240 ml orange liqueur
- 1 cup Espresso coffee 240 ml Espresso coffee
- 4 oz dark chocolated (bitterweet; grated) 115 g dark chocolated (bitterweet; grated)
- 1/2 cup unsweetened cocoa powder 120 ml unsweetened cocoa powder
Method
In a bowl add the egg yolks and sugar and beat well, until the mixture thickens and turns into a pale yellow color.
In a separate bowl, beat the egg whites to stiff peaks.
In another bowl, combine the egg yolk mixture with the mascarpone cheese, then fold in the egg whites until you get a smooth, creamy mixture. Do not mix thoroughly or you will remove all the air that was incorporated in the egg whites.
Combine the the orange liqueur and Espresso coffee.
In a 9 by 12 inch serving dish, place half of the ladyfingers to make a layer. Using a spoon, drizzle half of the orange liqueur and coffee liquid over the ladyfingers, making sure to coat all of them evenly.
Cover the ladyfingers with half the mascarpone mixture and smooth using a spatula. Top with half the grated chocolate, and dust with half the cocoa powder.
Repeat the above process with the remaining ladyfingers, coffee and liqueur, mascarpone cream mixture and grated chocolate to finish the second layer. Do not dust this layer with the cocoa powder.
Refrigerate for at least 12 hours. Top with more cocoa powder before serving.
In a separate bowl, beat the egg whites to stiff peaks.
In another bowl, combine the egg yolk mixture with the mascarpone cheese, then fold in the egg whites until you get a smooth, creamy mixture. Do not mix thoroughly or you will remove all the air that was incorporated in the egg whites.
Combine the the orange liqueur and Espresso coffee.
In a 9 by 12 inch serving dish, place half of the ladyfingers to make a layer. Using a spoon, drizzle half of the orange liqueur and coffee liquid over the ladyfingers, making sure to coat all of them evenly.
Cover the ladyfingers with half the mascarpone mixture and smooth using a spatula. Top with half the grated chocolate, and dust with half the cocoa powder.
Repeat the above process with the remaining ladyfingers, coffee and liqueur, mascarpone cream mixture and grated chocolate to finish the second layer. Do not dust this layer with the cocoa powder.
Refrigerate for at least 12 hours. Top with more cocoa powder before serving.
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