Tiramisu
A classic favorite! Great to make well ahead
of the busy entertaining season and have on hand for your guests.
|
Ingredients |
|
2 |
egg yolks |
2 |
|
1/4 cup |
sugar |
50 mL |
|
1/2 cup |
Marsala wine (or orange liqueur or extra strong coffee) |
125 mL |
|
1/2 lb |
mascarpone cheese (or cream cheese) |
250 g |
|
1 cup |
whipping cream |
250 mL |
|
1/2 cup |
extra strong coffee, cold |
125 mL |
|
2 Tbsp |
brandy (or orange liqueur or orange juice) |
30 mL |
|
24 |
dry Italian ladyfingers (approx 4" x 1" / 10 cm x 2.5 cm) |
24 |
|
6 oz |
semisweet chocolate, finely chopped or grated |
175 g |
| Directions |
|
Beat egg yolks with sugar until blended.
Beat in Marsala. Cook gently in a double boiler or in a
stainless steel bowl set over a pot of simmering water,
stirring constantly until thickened. Cool. Beat mascarpone
cheese until smooth and then slowly beat into cooled egg
mixture. Beat whipping cream until light. Gently fold into
mixture. Set filling aside. Combine coffee with brandy. Set
aside. Line an 8” baking dish or trifle bowl with half the
ladyfingers. If ladyfingers do not fit exactly, break up
extras and fit into spaces. Drizzle with half of the coffee
mixture. Spread half the filling over ladyfingers. Sprinkle
with half the chocolate. Repeat layers finishing with
remaining coffee; spread remaining filling over ladyfingers
and top with chocolate. Refrigerate at least 2 hours or
overnight before serving. Tiramisu can be frozen for up to one
month. |
|
Nutrient Content |
|
Per Serving: Energy: 429.5 Kcal ·
Carbohydrate: 26.2 g · Protein: 7.2 g · Fat (Total): 28.3 g
· Calcium: 67.9 mg |
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