Thursday, February 23, 2012



  • 6 egg yolks, beaten
  • 1 1/4 cup sugar
  • 1 1/4 cups mascarpone cheese (see note)
  • 1 3/4 c whipping cream
  • 1 1/2 cups strong espresso, cooled
  • 1/3 c dark rum or Kahlua
  • 24 packaged ladyfingers
  • 1/4 c sour cream
  • 1/2 cup bittersweet chocolate shavings, for garnish


In a double boiler bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale. Plasce over a simmering water until it doubles in volume and becomes light and thick 8 to 10 minutes.  Add mascarpone cheese and beat until smooth.

Beat cream till stiff peaks form then fold in cheese mixture.
In a small shallow dish, add espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish or trifle bowl, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/3 of the mascarpone mixture over the ladyfingers. Repeat ending with a layer of cheese mixture. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings. or chocolate covered expresso beans.

**Mascarpone is expensive and not easily bought here. I make my own this way: Beat 8 ounces of cream cheese, 2 T heavy cream and 1/4 cup sour cream till light.  Mix with egg mixture.

I placed this in a Trifle dish and topped it with whipped cream and chocolate espresso beans. Yum!.

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