Tiramisu by Anne Burrell
photo by swright91308
- Ready In:
- 3hrs 35mins
- 6 eggs, room temperature
- 1 cup granulated sugar
- 4 cups mascarpone, room temperature
- 1 cup miniature chocolate chip (optional if you don't want the texture of chips in your dessert)
- 6 cups boiling water
- 3⁄4 cup brown sugar
- 1⁄2 cup instant espresso powder
- 3 tablespoons cocoa powder
- 1⁄2 cup coffee liqueur
- 2 (14 ounce) packages Savoiardi cookies (hard Italian ladyfingers)
- 1⁄4 - 3⁄4 cup finely grated chocolate, just enough to dust the top
- In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine.
- Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
- Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes.
- Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.
- Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.
- When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9x 13-inch baking dish. NOTE: dipping the cookies makes for a wetter dessert, alternately you can brush both sides with the syrup, using a pastry brush. Use as much or as little as you like.
- Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. ** For more stability, lay the second layer of cookies in the opposite direction of the first layer.
- Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice. *I chilled overnight.
- Top the tiramisu with finely grated chocolate. Cut into squares and serve.
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I have made this a couple times now. First time I followed the recipe exactly. However it was a little runny (def an error on my part) Second time I omitted the chocolate chips. I also did 2? 9x9 pyrex pans. One with a dusting of chocolate. One topped with crushed Lazzaroni Amaretti cookie snaps (my favorite cookie) in place of chocolate on top. The recipe/idea for that was on the back of the bag. I really am a huge fan of Amaretto so that was right up my alley. Both were good, I over did the mixing this time when it came to the Mascarpone. Ended up a little heavier and a almost a gritty texture. Still very good just not the light airy filling that is usually associated with Tiramisu. I am determined to make it until I get it just right. The 2- 9x9 pyrex pans and cookie on top will be a staple for me though. (My husband likes the chocolate I like the cookie.)
RECIPE SUBMITTED BY
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.