"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Tirimisu Recipe

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This recipe for Tirimisu, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nettie Angotti
Added: Sunday, October 5, 2008


6 egg yolks
1 1/4 c sugar
1 1/4 c Mascapone cheese
1 1/4 c Heavy or Whipping cream
2 3-oz packages of soft lady fingers
1/3 c espresso or coffee liquor or brandy
1 pkg of unflavored gelatin

Sweetened whipping cream

1 pint of heavy cream
1 tsp vanilla
1 1/2 tbs of powdered sugar

In a small mixing bowl beat egg yolks and sugar until thick and lemon colored, about 1 minute.
Place on top of double boiler over boiling water. Reduce heat to low and cook 8 - 10 minutes stirring continuously.
Remove from heat and cool to room temperature.
Add Mascapone cheese beating well.
Add one package of gelatin
In a small mixing bowl whip cream until stiff peaks form.
Fold into egg yolk mixture and set aside.
Line a large mixing bowl with plastic wrap
Line bottom and side of bowl (on top of the wrap) with lady fingers split side up.Brush with coffee (or liquor)
Spoon 1/2 egg yolk mixture into ladyfinger-lined bowl.
Line next layer with ladyfingers, brush with coffee and the remaining egg yolk mixture. Place a final top of lady fingers.
Refrigerate at least 4 - 8 hours.
Turn mixing bowl over plate and pull on the plastic wrap to get the tiramisu out of the bowl.
Cover the dome with sweetened whipped cream. Mix together the cream, vanilla and powdered sugar. Garnish with cocoa and chocolate shavings.
Keep refrigerated

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1/2 hour of work over two days
Personal Notes:
Personal Notes:
We add all sorts of vanilla and leave out the liquor. The longer is stays in the refrigerator the better the dome holds up. It is a beautiful and very tasty dessert.




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