Recipe by aHardDaysNight
Use the best ingredients to get the best flavor. That's what I've learned the many, many times I have tweaked this recipe to get it just right. This recipe is generous with the creamy mascarpone cheese mixture on purpose, and I never use all the ladyfingers. I'm still not done tweaking, but it's about time I share the recipe, and I'm including the exact ingredients with their brands. Just so you know, the next thing I'm thinking about is maybe adding flavor to the mascarpone mixture. Let me know what you think, and please include any suggestions. Thanks!
- 64 ounces belgioioso mascarpone cheese, room temperature
- 16 Eggland's Best large eggs, separated, room temperature
- 1 cup sugar
- 6 tablespoons sugar
- 17 1⁄2 ounces bonomi ladyfingers (Savoiardi)
- 12 cups starbucks espresso, double-strength, room temperature
- 2 cups starbucks coffee liqueur
- 2 tablespoons ghirardelli unsweetened cocoa powder
Directions See How It's Made
- Separate egg whites and yolks into two large bowls.
- Beat egg yolks while gradually adding sugar until smooth and pale in color.
- Fold mascarpone cheese into egg yolks gently.
- In the other bowl, beat egg whites into stiff peaks.
- Fold egg whites into mascarpone cheese mixture gently.
- Refrigerate until ready to assemble tiramisu.
- I brew the espresso like coffee in my coffee machine to save time. I use 4 Tablespoons of freshly ground espresso beans to 6 oz. water and I usually have to make it in 2-3 batches because the basket in my machine won't hold enough of the grounds to make it all at once. I suggest adding the grounds first, then matching that amount with water.
- Combine room temperature espresso with coffee liqueur and set aside.
- To assemble tiramisu:.
- Dip ladyfingers two at a time (one in each hand) into coffee mixture for one second on each side, then place immediately into pan. Continue until pan is covered in one layer of ladyfingers.
- Spoon half of mascarpone cheese mixture onto ladyfingers in the pan, carefully spreading evenly to sides of pan.
- Repeat with another layer of ladyfingers dipped in coffee mixture, then the remaining mascarpone cheese mixture, making sure to smooth top out evenly.
- Put the unsweetened cocoa powder in to a fine sieve or strainer and tap gently over the tiramisu, covering it with a thin layer of cocoa powder.
- Cover with plastic wrap and refrigerate for at least one hour, overnight is preferred.
- Tip: use leftover coffee mixture to make delicious adult iced coffees in the blender. Just add lots of ice, cream and sugar, then sprinkle cinnamon on top!