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Tiffany and Vickie's Tiramisu

Tiffany and Vickie’s Tiramisu

Courtesy of Roberto and his Mama from Rome


Makes 10-12 servings
Prep time: 30 minutes
Cook time: none


Note: 1 kg is about 35 oz


YOU WILL NEED:

  • A hand mixer
  • A cake or brownie pan with tall walls
  • Sifter, optional

INGREDIENTS:

  • 1 kg Marscapone cheese
  • 10 fresh eggs (1 egg per 100 g of Marscapone)
  • 10 tsp sugar (1 tsp sugar 100 g of Marscapone)
  • ~ 2 packages ladyfingers (savoiardi in Italian)
  • Espresso or fresh brewed coffee (enough to soak the ladyfingers)
  • Cocoa powder
  • Brandy or cognac, optional

STEPS:

  1. Make the coffee and pour it out on a flat plate for dipping. Let the coffee cool. If the coffee is hot, the ladyfingers fall apart once dipped.
  2. Separate the egg yolks and whites into large bowls.
  3. Add the sugar to the yolks and beat until white and you cannot feel the sugar granules anymore. Look for bubbles.
  4. Beat the whites in a separate bowl until whipped.
  5. Pour the Marscapone cheese into the yolks and mix well with the beater.
  6. Add in the foam of the egg whites slowly, mixing regularly.
  7. Dip the ladyfingers quickly into the coffee (both sides) and lay into the pan. Make sure there are no spaces between the ladyfingers and between the ladyfingers and the walls (so the cream does not fall through).
  8. Cover the first layer of ladyfingers with the cream mixture and smooth evenly.
  9. Add another layer of coffee-soaked ladyfingers on top of the cream.
  10. Add a second layer of cream.
  11. Use a sifter and sift the cocoa powder on the top of the second layer of cream. Cover completely.
  12. Place in the fridge overnight for 24 hours. Best after 2 days. Goes bad after 4 days. Buon appetito!

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