Tiramisu
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
6
Eggs1 cup
Granulated Sugar4 cups
Mascarpone6 cups
Water (boiling)3 cup
Brown Sugar1 cup
Instant Espresso Powder3 tbsps
Cocoa PowderDirections:
1
In a metal stand mixer bowl, combine the eggs and granulated sugar
2
Beat well to combine
3
Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water
4
Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes
5
Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes
6
Add the mascarpone and chocolate chips and mix until just combined
7
Refrigerate 1 hour
8
Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur
9
Stir until everything has dissolved
10
Let cool
11
When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9 by 13-inch baking dish
12
Spread 1/3 of the chilled mascarpone mixture over the cookies
13
Repeat this process 2 more times finishing with a layer of mascarpone
14
For more stability, lay the second layer of cookies in the opposite direction of the first layer
15
Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice
16
Top the tiramisu with finely grated chocolate
17
Cut into squares and serve