Directions: |
Directions:1. In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar for about 5 min. Until the mixture is pale yellow.
2. Remove from heat.
3. With electric mixer, beat in mascarpone cheese. Beat until smooth and creamy (about 3 min.).
4. Set aside the egg-sugar-cheese mixture and clean the beaters.
5. In chilled large bowl, beat cream to stiff peaks.
6. Add Marsala wine, vanilla and 2 T coffee. Beat until smooth. Set cream aside and clean the beaters.
7. In clean mixing bowl, beat egg whites to stiff peaks (when beater is lifted from bowl, the whites should hold their shape).
8. With rubber spatula, gently fold the egg-sugar-cheese mixture into the cream until blended and smooth.
9. Add 1 cup of beaten egg whites and fold gently until blended. Add remaining egg whites and fold gently until the mixture is smooth and blended.
10. One at a time submerge lady fingers into remaining coffee.
11. Lay lady fingers on bottom of 13”x9” glass pan, round side down.
12. Spread mascarpone mixture over coffee soaked lady fingers. Repeat with another layer of soaked lady fingers. Layer mascarpone mixture over lady fingers. Repeat with last layer of soaked lady fingers. Top with mascarpone mixture and dust the tiramisu with cocoa powder.
13. Refrigerate 4 hours or up to 1 day before serving.
14. Cut into squares to serve. |
This recipe for Tiramisu is from