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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tiramisu Recipe

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This recipe for Tiramisu, by , is from The Lawson Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jean Heier


Espresso Syrup:
1/3 c. water
1/2 c. sugar
2/3 c. strong brewed espresso coffe
1/4 c. brandy or Kahlua (optional)

Mascarpone Filling:
1 1/2 c. heavy whipping cream
1/3 c. sugar
2 tsp. vanilla
1 pound mascarpone chees (softened to room temperature)
1/2 pound savoiardi (imported Italian ladyfingers)

Cocoa powder for dusting

For the syrup, combine water and the sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and optional brandy.

For the filling, whip cream with the sugar and vanilla until soft peaks form. Fold the cream into the softened mascarpone.

To assemble, place a layer of the savoiardi, in the bottom of a shallow 2 quart baking dish . Sprinkle with half of the syrup. spread half of the filling on top of this layer. Repeat with remaining savoiardi, syrup and filling spreading to smooth the top.

Cover with plastic wrap and refrigerate up to 24 hours before serving. Immediately before serving , place cocoa in a fine strainer and shake a light dusting on the surface.




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