Are you sure you want to delete this recipe?
This recipe was uploaded by LaTavolaMarche
I am not a big fan of Tiramisu in the States, it can be a boozy, mushy mess and nothing I would ever want to order. So when I was given a heaping plate for dessert at a friends house when we first arrived, I was a little nervous about how I was going to finish it all to be polite- well it didn\'t seem to be a problem at all because it was lick-your-plate amazing! So what\'s the difference in the dish served at restaurants State-side vs. that of Italy? First off the eggs - this recipe calls for fresh egg yolks not whipped cream or imitation eggs making it much richer and secondly it\'s all in the lady-fingers! When Jason first asked for a lady-finger recipe to make this dish, our friend Daniella balked - \"No, why would you do that? You buy Pavisini.\" And she was right! They perfectly hold up after being soaked in coffee & layered with cream.
Tiramisu literally translates to \"pick me up\" and it sure does with all the coffee, eggs & sugar. Great for dessert and devilishly delicious for breakfast, what with coffee & eggs, why not?!
We serve this every Thursday at our Pizza Night Parties and if there is any left-over for breakfast the next morning! (Not to mention it\'s one of the only dessert I make, so if I can do it - anyone can!
Make your pot of coffee & let cool.
Beat the egg yolks with the sugar in a bowl until light, pale & \"ribbons.\" Then mix in the mascarpone.
Stiffly whisk the egg whites in a different grease-free bowl.
Gently fold in the egg whites in thirds to the mascarpone mix.
Make a single layer of ladyfingers on the base of a deep serving dish making sure they fit tightly together on the bottom. Then brush the lady fingers evenly with coffee (don\'t be shy, a good two passes with the brush should be plenty).
Make a nice even layer of the mascarpone cream/egg mixture and sprinkle/cover with grated chocolate.
Continue making layers until all the ingredients are used (you should have 3 layers), finishing with a layer of mascarpone cream/egg mixture.
Dust with cocoa, wrap with plastic and chill in the fridge for about 3 hours. Enjoy!!
1. Make sure your egg whites are stiff enough that you can turn the bowl upside & they don\'t move!
2. Booze it up - add your favorite Bailey\'s, Nocino, Kahlua - any coffee complimentary liqueur will go nicely in this, add it into the coffee after cooled.
3. It\'s all in the ladyfingers- we use Pavesini - they are hard to find in the States but its worth a try. These ladyfingers give it the perfect texture & really soak up the coffee.