Velvet Tiramisu
From jesuslincoln 16 years ago
- - to make
- Serves 10
Watched Giada on the Food Network not too long ago and decided to make a version of her tiramisu. I was delighted at how easy and wonderful this turned out. I made some modifications (see cream cheese and liquor used) but it was amazing ! Read more **RAW EGG WARNING I suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, I recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. See less
Ingredients
- 12 egg yolks, fresh grade A or AA eggs * shopping list
- 1/2 C. sugar shopping list
- 2 tubs (16 oz) marscapone shopping list
- 2 tubs (16 oz) cream cheese shopping list
- 3 cups strong espresso, cooled shopping list
- 1/4 c teaspoons Bailey's irish cream shopping list
- 36 packaged ladyfingers shopping list
- 1 cup cocoa powder shopping list
How to make it
- In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.
- Add mascarpone and cream cheese and beat until smooth. Add 2 tablespoons of espresso and mix until thoroughly combined.
- In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso quickly.
- Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
- Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
- Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
- Before serving, sprinkle with cocoa powder.
henrie
berry
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