Ingredients: |
Ingredients: 1/2 cup espresso or strong coffee, at room temperature
2 T dark rum
1 T cognac
2 large eggs, separated, at room temperature
pinch of salt
7 T sugar, divided
1 cup (250 grams) mascarpone cheese
twelve 3.5 inch ladyfingers (70 grams or 3 oz.)
1 ounce bittersweet chocolate
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Directions: |
Directions:1 - Mix together the espresso, rum, and cognac.
2 - In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.
3 - In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a whisk until lump-free.
4 - Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.
5 - Put a splat, a heaping soup spoon, of the mascarpone cream into each vessel.
6 - Submerge each ladyfinger in the espresso mixture for 5-10 seconds, until completely soaked. Break the ladyfinger in half to be sure that it is saturated. Then layer them over the mascarpone cream in each vessel. Use two ladyfingers per.
7 - Grate a generous amount of chocolate over each.
8 - Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.
9 - Right before serving, shake powdered cocoa generously on top. |
This recipe for Tiramisu is from