Tiramisu

Ingredients:

• 6 Egg Yolks

• 3/4th cup Sugar

• 16oz Calabro Mascarpone

• 16oz Heavy Whipping Cream

• 3 pkgs Lady Fingers

• 1 1/2 cup Espresso coffee

• 1/4 cup Kahlua (optional)

 

Cooking Instructions:

1.) Brew espresso, add Kahlua, and cool before assembling dessert.

2.) Whisk egg yolks and sugar together. Cook egg/sugar mixture over double boiler for 8-10 minutes stirring constantly to prevent yolks from cooking. Remove mixture from double boiler and beat with mixer until yellow in color.

3.) Add mascarpone to egg mixture and beat for about 2 minutes.

4.) Beat whipping cream in a separate bowl until stiff peaks form.

5.) Fold whipping cream into mascarpone mixture.

6.) Use a deep 9 x 13 glass to assemble the Tiramisu. Line the bottom with lady fingers. (If you like more of a cake-like base, do not split the lady fingers.) Drizzle espresso mixture over lady fingers until they are saturated. This will probably use about 1/2 of the coffee, more if you have a double layer of lady fingers.

7.) Add 1/2 of the filling and smooth over the lady fingers.

8.) Add another layer of lady fingers and spoon espresso mixture over lady fingers until they are saturated.

9.) Top with remaining filling and smooth out to cover lady fingers.

10.) Dust the top with unsweetened cocoa powder.
Ingredients

• 6 Egg Yolks
• 3/4th cup Sugar
• 16oz Calabro Mascarpone
• 16oz Heavy Whipping Cream
• 3 pkgs Lady Fingers
• 1 1/2 cup Espresso coffee
• 1/4 cup Kahlua (optional)

Cooking Instructions

1.) Brew espresso, add Kahlua, and cool before assembling dessert.

2.) Whisk egg yolks and sugar together. Cook egg/sugar mixture over double boiler for 8-10 minutes stirring constantly to prevent yolks from cooking. Remove mixture from double boiler and beat with mixer until yellow in color.

3.) Add mascarpone to egg mixture and beat for about 2 minutes.

4.) Beat whipping cream in a separate bowl until stiff peaks form.

5.) Fold whipping cream into mascarpone mixture.

6.) Use a deep 9 x 13 glass to assemble the Tiramisu. Line the bottom with lady fingers. (If you like more of a cake-like base, do not split the lady fingers.) Drizzle espresso mixture over lady fingers until they are saturated. This will probably use about 1/2 of the coffee, more if you have a double layer of lady fingers.

7.) Add 1/2 of the filling and smooth over the lady fingers.

8.) Add another layer of lady fingers and spoon espresso mixture over lady fingers until they are saturated.

9.) Top with remaining filling and smooth out to cover lady fingers.

10.) Dust the top with unsweetened cocoa powder.