Tiramisu III
Ready In: 0 mins
Serves: 8
Ingredients
- 6 egg yolks
- 1⁄2 cup granulated sugar
- 2 tablespoons brandy or 2 tablespoons almond extract
- 1 1⁄3 cups extra strong coffee
- 1 lb mascarpone or 1 lb ricotta cheese
- 1 1⁄2 cups whipping cream
- 24 giant Italian ladyfingers
- 4 ounces semisweet chocolate, chopped
Directions
- In bowl, beat egg yolks with sugar till light about 5 minutes.
- Whisk in 1/2 cup coffee and 1 Tbsp brandy or almond extract. Transfer to double boiler, over gently simmering water, whisk for about 7 minutes, till thickened.
- Let cool.
- Beat cheese till smooth, fold into egg mixture. Whip cream, stir 1/4 into egg mixture. Fold in remaining cream.
- Combine remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of ladyfingers in 11X7" glass baking dish, brush with half of coffee mixture. Spread with half of cream mixture. Repeat layers.
- Top with chocolate. Cover and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in refrigerator for 24 hours.
- the amount of liquor in this recipe has been reduced.
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