LOCATION: Recipes >> Tiramisu Recipes >> Tiramisu - Italian Cheese Charlotte
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Tiramisu - Italian Cheese Charlotte
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24 firm ladyfingers
2 cups espresso, cooled
6 eggs, separated
2 tablespoons granulated sugar
1 lb mascarpone
4 tablespoons brandy, rum, or bourbon
2 tablespoons triple sec
cocoa powder
Heat oven to 350 degrees. Arrange the ladyfingers on a baking sheet
and toast them for maybe fifteen minutes. Put the espresso in a
wide bowl and soak each ladyfinger briefly. Arraunge half the
ladyfingers in a rectangular serving dish. In another bowl, beat
the egg yolks with the sugar until the combo turns pale yellow.
Add the mascarpone, brandy, and triple sec; stir to combine. In a
separate bowl, beat the whites until stiff. Fold whites into the
mascarpone mixture. Layer half the mixture atop the ladyfingers in
the serving dish. Add another layer of ladyfingers, followed by
the remaining mixture. Dust liberally with cocoa. Cover and
refrigerate at least one hour before serving. Yields twelve to
sixteen servings.
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