Wednesday, November 19, 2008


Cook Time: 25 min
Level: Easy
Yield: 6 servings


* *6 egg yolks
* 3 tablespoons sugar
* 1 pound mascarpone cheese
* 1 1/2 cups strong espresso, cooled
* 2 teaspoons dark rum
* 24 packaged ladyfingers
* 1/2 cup bittersweet chocolate shavings, for garnish


In a large bowl, using an electric mixer with whisk attachment, beat
egg yolks and sugar until thick and pale, about 5 minutes. Add
mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso
and mix until thoroughly combined.

In a small shallow dish, add remaining 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, breaking them
in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.
Arrange another layer of soaked ladyfingers and top with remaining
mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours,
up to 8 hours.

Before serving, sprinkle with chocolate shavings.


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