Ingredients: 9 egg yolks, 3/4 cup sugar, 2 oz brandy, 1 lb mascarpone, 2 cups heavy cream, another 3/4 cup sugar, a tsp of pure vanilla extract, 2 pkgs of lady fingers and coffee liqueur.
Separate the whites from the yolks. Place the yolks in the double boiler.
Reserve egg whites for future use. Refrigerate or freeze for later.
I used my vintage double boiler here. Put enough water into any double boiler until it comes just below the inside pot.
Heat water, bring to a simmer, not a boil. Boiling the water could heat the inside pot too fast and cause the eggs to scramble and not cook.
When the water comes to a simmer, add the cooking pot to the double boiler.
Whisk thoroughly. It is important to stir through this entire process, again, you don't want the eggs to to become scrambled.
Heat the eggs slightly, when the eggs are lightly warmed, gradually add the first 3/4 cup of sugar. Stirring constantly.
Continue heating and stirring until an instant read thermometer reaches 160f, done. Remove from heat.
Whip the sugared egg yolks in a stand mixer. Whip until thick and cool.
Gradually blend in the brandy, be sure to scrape down the sides and blend thoroughly. After the eggs have been whipped about 8 minutes and cool (about room temp) remove from mixer.
Remove bowl from mixer and add 1/ 2 of the mascarpone.
Using a whisk or spatula, blend in the mascarpone until no lumps are visible.
Add in the remaining 1/2 of the mascarpone, blend until smooth.
Beautiful and creamy.
In a mixing bowl and fitted with a wire whip add 2 cups heavy cream ...
1 tsp pure vanilla extract ....
Whip on medium high and gradually add the 2nd batch of sugar (3/4 cup) until stiff peaks form ...
Fold in half of the whipped cream into the egg and mascarpone mixture.
Fold in the remaining half of the whipped cream into the egg and mascarpone mixture.
Sorry, I used store bought lady fingers for this guide. Open packaging and place the first package of opened lady fingers on the bottom of a 9x13 glass pan.
Lay the first package of opened lady fingers out in a 9x13 glass pan.
Drench the lady fingers with coffee liqueur.
Top the drenched lady fingers with 2/3 of the whipped cream and mascarpone egg mixture.
Spread out evenly.
Top with the remaining package of lady fingers.
More coffee liqueur. 😊
Soak generously with coffee liqueur.
Top with the remaining 1/3 of the whipped cream and mascarpone egg mixture. Spread evenly. Cover and refrigerate overnight.
Remove from refrigerator. Using a sieve, dust with cocoa.
Shake sieve lightly over the top of the finished tiramisu.
Cover the entire top of dessert with cocoa. Use a hot knife to slice dessert. Use a spatula to serve. Garnish with grated chocolate, chocolate sauce and fresh berries. Keep in the refrigerator 2-3days
Probably my favorite Italian dessert, ever! Enjoy!
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- 9.0 Egg yolks
- 0.0c Sugar
- 2.0oz Brandy
- 16.0oz Mascarpone
- 2.0c Heavy cream
- 0.0c Sugar
- 1.0tsp Pure vanilla extract
- Coffee liqueur
- 2.0 packages of Lady fingers
- Cocoa for garnish
- Double boiler
- Stand mixer
Northeast, Pennsylvania USA