LOCATION: Recipes >> Tiramisu Recipes >> Sostanza's Tiramisu
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Sostanza's Tiramisu
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Serves 12
17 ounces mascarpone
1 cup granulated sugar
2 egg yolks
1 tablespoon vanilla
6 tablespoons Cognac or brandy
2 cups whipping cream
5 cups espresso
1 cup grated semisweet chocolate
2 packages champagne biscuits (about 40)
Cream mascarpone with the sugar, egg yolks, vanilla and 2 tablespoons
Cognac.
In another bowl, whip the cream until stiff. Carefully fold in
the mascarpone mixture. Keep cool.
When the espresso is cool, add the remaining 4 tablespoons of
Cognac.
Using a 9-by-16-inch sheet pan (it should have 1-inch edges), spread
a quarter-inch layer of the mascarpone cream about five inches wide
down the middle. (There will be space on either side of the pan.)
Dip the biscuits lightly into the espresso and place in a row atop
the mascarpone mixture the entire length of the pan. Using a
spatula, spread a half-inch layer of the mascarpone cream over the
biscuits. Sprinkle with a fourth of the grated chocolate. Repeat
for 2 more layers, topping the final layer with the grated chocolate.
Facing the biscuits in different directions in each layer will make
the dessert firmer for slicing. Chill several hours to overnight.
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