Tiramisu - Cooked
Yield
8 servingsPrep
45 minCook
0 minReady
8 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
egg yolks
|
*
|
| ½ | cup |
sugar
granulated |
|
| 2 | tablespoons |
brandy
|
|
| 1 ⅓ | cups |
coffee
extra strong |
|
| 1 | pound |
ricotta cheese
|
|
| 1 ½ | cups |
cream
whipping |
|
| 24 | each |
lady fingers
giant italian |
*
|
| 4 | ounces |
semi-sweet chocolate
chopped, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
egg yolks
|
*
|
| 118 | ml |
sugar
granulated |
|
| 3E+1 | ml |
brandy
|
|
| 315 | ml |
coffee
extra strong |
|
| 453.6 | g |
ricotta cheese
|
|
| 355 | ml |
cream
whipping |
|
| 24 | each |
lady fingers
giant italian |
*
|
| 115.6 | ml/g |
semi-sweet chocolate
chopped, null, null |
|
Directions
In bowl, beat egg yolks with sugar until light about 5 minutes.
Whisk in ½ cup coffee and 1 tablespoon brandy or almond extract.
Transfer to double boiler, over gently simmering water, whisk for about 7 minutes, until thickened.
Let cool.
Beat cheese until smooth, fold into egg mixture.
Whip cream, stir ¼ into egg mixture.
Fold in remaining cream.
Combine remaining strong coffee and 1 tablespoon brandy or almond extract.
Arrange ½ of ladyfingers in 11 x 7 inch glass baking dish , brush with half of coffee mixture.
Spread with half of cream mixture.
Repeat layers.
Top with chocolate.
Cover and refrigerate overnight.
Can be frozen for up to 2 weeks, let defrost in fridge for 24 hours.
