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Perugia Tiramisu Recipe

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This recipe for Perugia Tiramisu is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 250 grams marscarpone, stir to soften
- 2 eggs, separated
- 2 tablespoon sugar, rounded tablespoons
- 1/4 cup expresso
- 20 lady finger cookies
- 2 tablespoon powdered cocoa
Directions:
Directions:
Beat yokes and sugar, first slowly then fast until ribbon stage. Gently fold in marscapone. Blend well. Whip egg whites with a pinch of sugar to medium stiffness, same consistency as marscapone mixture. Fold in remaining egg whites. Blend well.
You can use individual serving dishes or one larger glass dish. For individual dishes, place generous tablespoon of cream mixture in bottom of individual dishes. Dip lady fingers into expresso and shake off excess coffee. Place 2 lady fingers on top cream. Top with a layer of creme mixture. Spread to cover lady fingers, but do not smother cookies.
Add second and final layer of dipped lady fingers this time 3 across. Top with creme as before.
Dust with generous amount of cocoa powder.
Cover with plastic wrap. Place in refridgerator and chill for at least 2 hours, 3 hours is better.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The dessert is very light and not very sweet.

 

 

 

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