Ingredients: |
Ingredients: 1 1/2C Whipping Cream
3tbsp Sugar
3tbsp dried Egg Whites
1/3C Sugar
2 3OZ packages split ladyfingers
2tbsp unsweetened Cocoa Powder
LIQUEUR SYRUP
In a small saucepan, combine 1/2C sugar, 1/2C water and 2tbsp instant espresso coffee powder
Bring to boil over medium heat, stirring to dissolve sugar
Boil for 1min
Remove from heat
Stir in 1tbsp amaretto and 1tbsp hazelnut liqueur
Cool
MASCARPONE FILLING
In a bowl, combine 2, 8OZ cartons mascarpone cheese 1/4C sugar and 1tsp vanilla
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Directions: |
Directions:Prepare liqueur syrup and mascarpone filling
In a chilled medium bowel with chilled beaters, beat whipping cream and the 3tbsp sugar, until soft peaks form
Fold 1/2C of whipped cream mixture into the mascarpone filling to lighten
Set both mixtures aside
Wash beaters thoroughly
In another medium mixing bowl, prepare and beat dried egg whites and 1/2C water to stiff peaks according to package directions
Add the 1/3C sugar, 1tbsp at a time, while beating
To assemble, arrange half of the ladyfinger halves in the bottom of a 9x9x2-inch baking pan
Brush with half of the liqueur syrup
Spread with half of the mascarpone mixture, half of the remaining whipping cream mixture and half of the egg white mixture
Sprinkle with half of the cocoa powder
Top with remaining ladyfingers
Brush with the remaining syrup
Repeat with remaining mascarpone mixture, whipped cream mixture, egg white mixture and cocoa powder
Cover and chill for 4-24hours before serving
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This recipe for TIRAMISU (2) is from