Ingredients: |
Ingredients: 1 or 2 packages of crunchy lady fingers (found at World Market/Cost Plus)
3/4 cup espresso (or strong coffee)
3/4 cup amaretto
6 eggs, with yolks and whites separated
1/2 cup white granulated sugar
1 pack of powder vanilla (found at World Market/Cost Plus) (preferred) OR 1 t vanilla extract
16 oz mascarpone cheese
3/4 amaretto cookies, crushed (found at World Market/Cost Plus)
unsweetened cocoa powder for dusting
chocolate dark shavings (for garnishment)
fresh raspberries (for garnishment)
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Directions: |
Directions:Lay out lady fingers in your dish, side by side, so that there's no overlap.
You may need to cut a few so that they fit and cover the bottom of the dish.
You will need two rolls of these as you will have two layers in the tiramisu. Set aside.
Mix espresso and amaretto together and set aside. (If you are not a huge fan of strong coffee flavor, you can add just a bit of water (not more than 1/4 cup).
In a standing mixer, whisk the egg whites until fluffy and stiff. This will take a few minutes on high. Set aside.
In separate mixer bowl, combine the yolks and sugar. Mix until incorporated. Add vanilla powder (you can use 1 tsp of vanilla extract if that's all you have, but I get a slightly different taste when I do.)
Add mascarpone cheese and mix well.
By hand, add the stiff egg whites to yolk mixture 1/3 at a time, until combined. Make sure it is combined, but do not overmix as you want the egg whites to stay fluffy.
Roll each lady finger in the expresso amaretto mixture quickly and set in dish. Just roll each one once quickly so that they don't soak up too much liquid, otherwise they will be too soggy. Do only one layer first.
Sprinkly crushed amaretto cookies over lady fingers. You don't need alot. This helps soak up any excess liquid. Note - you may not need to use all of the cookie crumbs.
Cover lady fingers with a little less than half of the creme mixture. Using a rubber spatula, spread the cream evenly. Follow the same steps above for the second layer.
Note: I usually do the dish I'm going to serve first and then any extra I put in mini loaf pans. Depending on the mini pans, you may be able to fit three layers. It is better to have more cookies than cream.
Using a mesh strainer, dust the top of the tiramisu with the cocoa powder - you can be generout, the cream will soak up some of it.
Refrigerate overnight.
This is easiest, cut cold straight from the fridge. Rinse your knife or cake server between ech slice for cleaner pieces. It's pretty to top with dark chocolate shavings and garnish with a few fresh raspberries. Let stand a few minutes before serving. |
This recipe for Tiramisu is from