Tiramisu--Italian Dessert
Yield
4 servingsPrep
20 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lady fingers
|
*
|
| ½ | cup |
coffee
|
|
| 2 | tablespoons |
brandy
|
|
| 6 | each |
eggs
seperated |
|
| 6 | tablespoons |
sugar
|
|
| 2 | pounds |
mascarpone cheese
|
*
|
| 1 ½ | pounds |
cream cheese
|
|
| ½ | cup |
heavy whipping cream
|
|
| ¼ | cup |
sour cream
|
|
| 4 | tablespoons |
cocoa powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lady fingers
|
*
|
| 118 | ml |
coffee
|
|
| 3E+1 | ml |
brandy
|
|
| 6 | each |
eggs
seperated |
|
| 9E+1 | ml |
sugar
|
|
| 907.2 | g |
mascarpone cheese
|
*
|
| 680.4 | g |
cream cheese
|
|
| 118 | ml |
heavy whipping cream
|
|
| 59 | ml |
sour cream
|
|
| 6E+1 | ml |
cocoa powder
|
|
Directions
Spread ladyfingers on a large baking sheet. In small bowl com- bine the coffee and brandy.
Sprinkle the ladyfingers with this mixture, set aside.
In medium bowl, beat egg yolks and sugar with elictric mixer.
Add mascarpone and blend on low speed until combined.
In a large bowl, beat egg whites, until soft peaks form.
Using a spatula, fold whites into mascarpone mixture.
Line the bottom of an 8-cup souflle dish with half of the ladyfingers.
Spread half the mascarpone mixture on the ladyfingers and sift 2, Tablespoons of cocoa over the surface.
Repeat layers, ending with the cocoa.
Cover with plastic wrap and refrigerate at least 2 hours.
To serve, spoon into serving plate.
