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This recipe for TIRAMISU, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, October 1, 2008


6 egg yolks
1 1/4 c. sugar
1 1/4 c. marscapone cheese
1 3/4 c. whipping cream
2 pkg. lady fingers (48 cookies)
1/3 c. coffee liqueur coffee liqueur
1 T. rum

1/2 c. whipping cream
1 T. confectioners sugar
1/4 tsp. vanilla extract

unsweetened cocoa powder
German chocolate square for chocolate curls

Combine egg yolks and sugar in a small bowl and whip until thick and lemon colored, about 1 minute. Place in top of double boiler over boiling water. Reduce heat to low and cook 8 to 10 minutes, stirring constantly. Remove from heat and cool to room temperature. Add mascarpone cheese, beating well. In a separate bowl, whip heavy cream until stiff peaks form. Fold into egg yolk mixture and set aside.

Line a 9 x 13 pan with lady fingers, turned to lay upside down (4 finger across, by 6 lengthwise). Brush them generously with coffee liqueur laced with a bit of rum. Divide the egg yolk-cream mixture in half. Set 1/2 aside. Using a large serving tablespoon, spoon cream on top of each lady finger, until it is equally spread over all. Repeat the process again, by adding a second layer of lady fingers (upside down) directly on top of the first layer ( 4 x 6). Soak fingers generously with liqueur mixture and top with reserved bowl of cream.

To Make Whipped Cream: Beat whip cream in a chilled bowl with chilled beaters until soft peaks form. Gradually add confectioners sugar, continuing to beat as peaks become stiffer. Add vanilla last. Spread on top of tiramisu. Place cocoa powder in a sifter and carefully, sift across the whipped cream to garnish. Using a potato peeler, shave curls of chocolate across the top. Cover and refrigerate several hours or overnight.




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