Directions: |
Directions:1. Take out a 9 x 13-inch pan and set aside.
2. In a bowl wide enough to dip ladyfingers in, pour in espresso and set aside.
3. In a large bowl, add mascarpone and set aside.
4. In a heat-proof bowl over a pot of simmering water over medium-low heat, whisk egg yolks and 1/4 cup (50g) of granulated sugar together until light, about 5 minutes.
5. Immediately pour into mascarpone mixture and mix until combined.
6. In a medium bowl, beat whipping cream and vanilla with an electric mixer until medium-stiff peaks form, about 3-4 minutes.
7. Fold whipped cream into the mascarpone mixture.
8. In another medium bowl, beat egg whites with an electric mixer on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in remaining 1/4 cup (50g) of sugar. Beat until stiff peaks form, about 4-5 minutes.
9. Fold egg whites into mascarpone cream.
10. Using half of the ladyfingers, quickly dip each side of the ladyfingers into the espresso and arrange in the baking pan to make one solid layer.
11. Reserve remaining espresso mixture and ladyfingers for another layer.
12. Spread half of the mascarpone cream evenly over bottom layer of ladyfingers.
13. Dip remaining ladyfingers into remaining espresso mixture and arrange on top of the mascarpone layer. Gently press each down.
14. Spread remaining mascarpone mixture evenly on top.
15. Refrigerate uncovered for 2-3 hours.
16. After a couple hours in the refrigerator, sift a dense layer of cocoa powder on.
17. Cover and refrigerate for at least 8-9 more hours and up to 1 day. |
This recipe for Tiramisu is from