LOCATION: Recipes >> Tiramisu Recipes >> Tiramisu 19
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Tiramisu 19
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24 ladyfingers, split lengthwise
3/4 cup espresso coffee, cooled
6 eggs, separated
6 tablespoons sugar
14 ounces mascarpone cheese
2 tablespoons brandy
8 ounces bittersweet chocolate,
chopped or coarsely grated
Heat oven to 375 degrees. Arrange ladyfingers on a bking sheet and
bake until toasted golden, 5 to 10 minutes.
Arrange half the ladyfingers in a 2 or 2 1/2 inch deep oval or
rectangular serving dish. Brush lightly with espresso.
In a large mixing bowl, beat egg whites at high speed with electric
mixer until they are stiff. Set aside. In a small mixing bowl,
beat egg yolks and sugar at medium speed with electric mixer until
thick and lemon colored. Add mascarpone and brandy. Stir gently.
Gently fold egg whites into the mascarpone mixture. Spread half
the mixture on the ladyfingers in the serving dish, then sprinkle
with half the chocolate. Repeat layers of lady-fingers, mascarpone
mixture and chocolate. Cover with foil. Refrigerate for at least
an hour.
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