Irresistible, Creamy Tiramisu
 
Prep time
Total time
 
Author:
Cuisine: Italian
Serves: 16
Ingredients
  • 1 lb. mascarpone cheese
  • ¾ cups sugar
  • 6 eggs
  • 2 packages of ladyfingers
  • 2½ cups of espresso
  • 1 teaspoon vanilla
  • 2 tablespoons Amaretto
  • ¾ cup crushed Ghirardelli 60% Cacao bittersweet chocolate
  • Special dark Hershey's Cocoa
Instructions
  1. Prepare the espresso coffee and transfer to container large enough to hold 2 or more cups.
  2. Separate the egg yolks from the whites.
  3. In a mixing bowl whisk the egg yolks with the sugar until the mixture turns a pale yellow color and thick ribbons fall from the whisk.
  4. Add the mascarpone cheese to the egg yolks and mix until creamy. Make sure not to over mix. The trick is to mix, stop and scrape. So, mix the cheese mixture for one minute then stop the mixer and scrape the sides of the bowl. Continue doing this until the mixture is creamy.
  5. Add the vanilla and the Amaretto and mix for a minute.
  6. Transfer the mascarpone mixture to another bowl.
  7. In a clean mixing bowl, whisk the egg whites until stiff peaks form.
  8. With a rubber spatula gently fold the egg whites into the mascarpone mixture until well blended.
  9. Dipping both sides of each ladyfinger into the coffee, line the bottom of a 13x9x3 baking pan.
  10. Spread half of cheese mixture on top of ladyfingers until evenly covered.
  11. Sprinkle the crushed chocolate over mascarpone mixture until evenly covered.
  12. Arrange another layer of coffee dipped ladyfingers over the crushed chocolate.
  13. Spread the remaining mascarpone mixture evenly on top and dust with cocoa powder.
  14. Cover with plastic wrap and chill for at least 4 hours.
  15. Let the tiramisu stand at room temperature for 30 to 40 minutes before serving.
Recipe by Belmondo Foods at https://www.belmondofoods.com/irresistible-creamy-tiramisu/