LOCATION: Recipes >> Tiramisu Recipes >> Tiramisu 39
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Tiramisu 39
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24 ladyfingers
1/2 cup rum, Italian liqueur (Amaretto, e.g.), or marsala
1-1/2 cups strong coffee
5 large eggs, separated
1-1/4 cups powdered sugar
3/4 lb. Mascarpone cheese, softened
4 ounces bittersweet chocolate, grated or shaved
Arrange enough ladyfingers to cover the bottom of a two-quart
serving dish. Sprinkle the rum and coffee over the ladyfingers.
In a large bowl, beat the egg yolks with the powdered sugar until
the mixture is smooth and thick. Blend in the Mascarpone cheese.
In a separate bowl, whip the egg whites until they form soft peaks.
Stir about a quarter of the meringue into the cheese mixture, then
fold in the rest of it. Pour half of this over the ladyfingers.
Sprinkle it with half the chocolate. Repeat with the remaining
cheese, chocolate, and ladyfingers. Refrigerate the mixture for at
least 2 hours (overnight is even better). Allow to sit 15 minutes
or so after being taken from the refrigerator. Serve from the
serving dish.
Alternative to Mascarpone: Blend equivalent weight of ricotta in
a blender or food processor until very smooth. Add a little whipping
cream to make it lighter.
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