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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I was delighted at how easy and wonderful this turned out. I made some modifications (see cream cheese and liquor used) but it was amazing . Read more . **RAW EGG WARNING I suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, I recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Ingredients:
12 egg yolks, fresh grade a or aa eggs |
1/2 c. sugar |
2 tubs (16 oz) marscapone |
2 tubs (16 oz) cream cheese |
3 cups strong espresso, cooled |
1/4 c teaspoons bailey's irish cream |
36 packaged ladyfingers |
1 cup cocoa powder |
Directions:
1. In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.
2. Add mascarpone and cream cheese and beat until smooth. Add 2 tablespoons of espresso and mix until thoroughly combined.
3. In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso quickly.
4. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
5. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
6. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
7. Before serving, sprinkle with cocoa powder.
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