LOCATION: Recipes >> Tiramisu Recipes >> Triple Layer Tiramisu
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Triple Layer Tiramisu
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6 large eggs
1 cup sugar
8 tablespoons brandy
4 1/2 cups mascarpone cheese, grated
3 cups hot water
3 tablespoons instant espresso powder
2 7 oz pkgs Champagne biscuits
1/2 cup semisweet chocolate, grated
Using handheld electric mixer, beat eggs and sugar in stainless
steel bowl set over saucepan of simmering water (do not let bottom
of bowl touch water) until mixture triples in volume and thermomenter
registers 160F, about 6 mins. Remove bowl from over water. Add
brandy 1 tablespoon at a time, beating well after each addition.
Continue beating egg mixture until cool, about 5 mins. Add mascarpone
and beat until mixture is well blended and smooth. Refrigerate
until cold, about 30 mins.
Stir 3 cups hot water and espresso powder in medium bowl until
espresso powder dissolves. Dip 1 biscuit completely into expresso
mixture, then place in bottom of 13x9x2-inch glass baking dish.
Repeat with more biscuits and espresso mixture, covering bottom of
dish completely and trimming biscuits as necessary to fit. Spread
1/3 of cheese mixture evenly over biscuits. Repeat dipping and
layering with remaining biscuits, espressop mixture and cheese
mixture, creating 2 more layers of biscuits and 2 more layers of
cheese, ending with cheese layer. Cover and refrigerate overnight.
Sprinkle chocolate shavings over tiramisu and serve.
NOTES : Mascarpone cheese is an Italiam cream cheese. If unavailable,
blend 1 1/2 pounds cream cheese with 3/4 cup whipping cream and 7
1/2 tablespoons sour cream.
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