- This is my first time to make Tiramisu, one of my favorite desserts. I really love the texture and the sweetness of it. At the end of your dinner, Tiramisu and a glass of rum is just a perfect ending for your meal. Yum!!! Hope you can do it (it's not hard) and enjoy!!!
- 6 egg yolks
- 1/2 cup sugar
- 1 lb. mascarpone cheese, softened
- 2 cups chilled heavy cream
- 1 Tbs. rum (optional)
- 1 tsp. vanilla extract
- 2 to 3 cups brewed espresso
- 5 egg whites
- 40 to 50 ladyfingers
- Cocoa powder for dusting
Directions:
In a mixing bowl set over a pan of simmering water but not touching the water, whisk the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes.
In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the vanilla and whisk until smooth.
In a clean mixing bowl, whisk the egg whites until stiff peaks form. (When the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape.)
With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Add about 1 cup egg whites and fold gently until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended.
One at a time, submerge the ladyfingers into the 2 to 3 cups espresso. Lay enough ladyfingers on the bottom of a 6-quart glass or ceramic baking or serving dish to form 2 layers. Spread the mascarpone mixture over the ladyfingers until evenly covered over the top. Dust the tiramisù with cocoa powder to create a rich, dark topping. Refrigerate for at least 4 hours or up to 1 day before serving.
In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the vanilla and whisk until smooth.
In a clean mixing bowl, whisk the egg whites until stiff peaks form. (When the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape.)
With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Add about 1 cup egg whites and fold gently until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended.
One at a time, submerge the ladyfingers into the 2 to 3 cups espresso. Lay enough ladyfingers on the bottom of a 6-quart glass or ceramic baking or serving dish to form 2 layers. Spread the mascarpone mixture over the ladyfingers until evenly covered over the top. Dust the tiramisù with cocoa powder to create a rich, dark topping. Refrigerate for at least 4 hours or up to 1 day before serving.
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