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Aug 31, 2008 at 03:34PM vs Sep 01, 2008 at 10:22AM
Tiramisu
- 6 egg yolks
- ½ c. white sugar
- 1/3 c. brandy
- 1/3 c. Marsala or coffee
- 1 lb ricotta
- 1 ½ c. whipping cream
- ¾ c. extra strong coffee
- 24 giant Italian ladyfingers
- 4 oz. semi-sweet chocolate, grated
See “how to beat separate egg yolks and egg whites” and “how to beat egg yolks.” Beat egg yolks until light; add sugar and mix until smooth (1/4 c. + extra)
- 1/3 c. Marsala or coffee (1/4 c. + extra)
- 1 lb ricotta
- 1 ½ c. whipping cream
- ¾ c. extra strong coffee
- 24 giant Italian ladyfingers
- 4 oz. semi-sweet chocolate, grated
Beat egg yolks until light; add sugar and mix until smooth (about 5 min). Mix in ¼ c. of the brandy and ¼ c. of the Marsala or coffee. Boil mixture in double boiler for 7 min or until thickened over gently boiling water, then let cool.
In a separate bowl, beat cheese until smooth, then fold in egg mixture. In separate bowl, beat cheese until smooth, then fold in egg mixture. Whip cream and fold it gradually into cheese/egg mixture. Combine remaining coffee or Marsala, remaining brandy, and ¾ c. extra strong coffee and put into little bowl.
So now you should have a bowl with a cheese/egg/cream mixture in it and a little bowl with coffee and brandy in it.
Begin layering your Tiramisu. Begin layering your Tiramisu. Arrange half of ladyfingers in dish and drizzle half of coffee/brandy mix over ladyfingers. Spread half the cream mix on top. Arrange the last half of ladyfingers on top; drizzle the last half of coffee; spread the last half of the cream mix on top. Top with grated chocolate. (ie.
(I.e. your Tiramisu should go ladyfingers >coffee >cream >ladyfingers >coffee >cream >grated chocolate). ).
Cover and let chill overnight.