Traditional Tiramisu made with Espresso Coffee, Savoiardi Biscuits, Mascarpone Cheese, and Cocoa Powder
Ingredients
- 5 Large Egg Yolks
- Granulated Sugar: 2/3 cup plus 2 Tbsp
- 16 oz Mascarpone Cheese
- 1 cup Heavy Cream
- Marsala Wine, 1/4 cup
- 1/4 cup of strong coffee or espresso
- 24 Lady Finger cakes
- 3 Tbsp SOOC Espresso Balsamic
- Ground Chocolate, 1/3 cup
- 1/4 cup Rum
Direction
- Whip 1/3 cup sugar and egg yolks together for 2 minutes, until they are light yellow and have tripled their volume. Place in a heat-proof bowl. Place bowl on top of a shallow pan with simmering water. Continue whisking continuously for five minutes or until the mixture reaches 150˚. Let the mixture cool for 10 minutes.
2. In a large mixing bowl, combine the heavy cream with the mascarpone. Whip until soft peaks are formed. Gently fold the egg mixture in.
3. Blend the remaining 2 tbsp sugar, rum,
and SOOC Espresso balsamic with the espresso or coffee until the sugar is dissolved.
4. Pouring 8 cookies per layer, dip each cookie one at a time. Place the lady fingers, in a single, overlapping layer with some space between them, on the bottom of a 2- to 3-quart dish. Spread 1/3 of the mascarpone over the cookies.
5. Cover the tiramisu and place it in the refrigerator for at le
ast six hours. Just before serving, sprinkle cocoa powder or shave chocolate over the top.
Espresso Tiramisu
Ingredients
- 5 large egg Yolks
- ⅔ cup + 2 tbsp granulated Sugar
- 16 oz mascarpone Cheese
- 1 cup heavy Cream
- 1/4 cup Marsala Wine
- 1/4 cup strong coffee or espresso
- 24 Lady Finger cakes
- 3 tbsp SOOC Espresso Balsamic
- 1/3 cup Ground Chocolate
- 1/4 cup Rum
Instructions
- Whip 1/3 cup sugar and egg yolks together for 2 minutes, until they are light yellow in color and have tripled their volume. Place in a heat-proof bowl. Place bowl on top of a shallow pan with simmering water. Continue whisking continuously for five minutes or until the mixture reaches 150˚. Let the mixture cool for 10 minutes
- In a large mixing bowl, combine the heavy cream with the mascarpone. Whip until soft peaks are formed. Gently fold the egg mixture in.
- Blend the remaining 2 tbsp sugar, rum and SOOC Espresso balsamic with the espresso or coffee until the sugar is dissolved.
- Pouring 8 cookies per layer, dip each cookie one at a time. Place the lady fingers, in a single, overlapping layer with some space between them, on the bottom of a 2- to 3-quart dish. Spread 1/3 of the mascarpone over the cookies.
- Cover the tiramisu and place it in the refrigerator for at least six hours. Just before serving, sprinkle cocoa powder or shave chocolate over the top.
