TIRAMISU
6-8 Servings
Introduction
Timeless no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy lightly sweetened mascarpone cream that is rich delight to enjoy.
Ingredients
6 egg yolks
6 ounces sugar
6 fluid ounces milk
16 ounces mascarpone cheese
16 fluid ounces espresso or strong coffee
6 fluid ounces brandy or cognac
36 lady finger cookies
2 ounces cocoa powder
1 ounce chocolate curls or shavings for garnish
Steps
Custard
Whisk the egg yolks and sugar in a metal mixing bowl until sugar is dissolved. Place bowl on a double boiler with simmering water. Be sure bottom of the bowl is not touching the water. Whisk in the milk and continue whisking until custard begins to form and you reach at temperature of 170 degrees. Do not overcook custard.
Remove custard from heat and place bowl into an ice bath to stop cooking. Softly fold mascarpone into the custard mixture. Fold until just incorporated .
Combine espresso/coffee with the liquor in a small bowl. Dip ladyfinger cookies one at a time into liquid. In a ceramic baking dish place one layer of dipped cookies covering the entire bottom of the dish. Cover cookies with 1/3 of the custard. Repeat process three more times layering dipped cookies and custard mixture until dish is filled. Dust an even layer of cocoa powder over the top. Cover with plastic wrap and refrigerate for at least 8 hours. Best if set overnight to allow custard to fully set.
Cut into 8 even pieces, using a spatula to remove each piece serve on small dessert plates. Garnish with chocolate shavings