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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I've tried many recipes, but this is my all time favorite. Ingredients:
1 (400 g) package savoiardi ladyfingers (need approx. 35 cookies) |
2 cups brewed espresso coffee, strong |
1/4 cup kahlua (for coffee mixture) |
6 large eggs, room temperature |
6 tablespoons granulated sugar |
1 (475 g) container mascarpone cheese |
1/8 cup kahlua (for cheese mixture) |
1 -2 ounce semisweet chocolate, grated |
Directions:
1. Prepare express coffee and let cool.
2. Separate the egg yolks from the whites. Beat the egg yolks with sugar until smooth and creamy. Add the mascarpone cheese and the 1/8 cup liqueur and beat until smooth and lump free.
3. In a another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture just until combined. Set aside.
4. Combine the coffee and the 1/4 cup liqueur. Dip the lady fingers one at a time completely into the coffee mixture (do not let sit in the coffee). Layer the bottom of a 10 spring form pan with biscuits. Cut biscuits to fill in all of the spaces. Spread half of the cheese mixture over the lady fingers. Grate chocolate over cheese mixture.
5. Repeat the layers of lady fingers ad cheese mixture. Sprinkle the cake with the remaining chocolate, covering completely.
6. Refrigerate 5 - 6 hours or preferably overnight.
7. Note: If the tiramisu is too soft, it can be frozen and served either frozen or partially frozen.
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