Tiramisu Recipe

Name: Perche' Nos Tiramisu Recipe
Cook time: 5 h
Total time: 5 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 24 pieces Savoiardi (ladyfingers); 1.5 cups Strong espresso; 0.25 cups Coffee liqueur; 450 g Mascarpone cheese; 4 pieces Egg yolks; 0.5 cups Granulated sugar; 1 cups Heavy cream; 1 tsp Vanilla extract; 4 pieces Egg whites; 2 tbs Cocoa powder

Inspired by Perche' No

Time5h

Serves6

Lady fingers dipped in espresso and Italian Liqueur, layered with mascarpone cheese, topped with cocoa powder

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Ingredients

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Desserts

24 pieces Savoiardi (ladyfingers)

1 1/2 cups Strong espresso

1/4 cups Coffee liqueur

15 7/8 oz (450 g) Mascarpone cheese

4 pieces Egg yolks

1/2 cups granulated sugar

1 cups Heavy cream

1 tsp Watkins vanilla extract

4 pieces Egg whites

2 tbs Cocoa powder

Method

Desserts

Prepare coffee mixture

In a shallow dish, combine the espresso and coffee liqueur. Let cool to room temperature.

Dip ladyfingers

Working quickly, dip each savoiardi into the coffee mixture for 1–2 seconds, then lay in a single layer in a 9x13-inch dish.

Make mascarpone filling: yolks and mascarpone

In a large bowl, whisk egg yolks with granulated sugar until thick and pale. Fold in mascarpone cheese until smooth.

Whip cream and fold

In a separate bowl, whip heavy cream with vanilla extract to soft peaks. Gently fold into the mascarpone-yolk mixture until fully combined.

Lighten with whipped whites

In a clean bowl, beat egg whites with a pinch of salt to stiff peaks. Fold gently into the mascarpone mixture.

Assemble layer

Spread half of the mascarpone mixture over the first layer of soaked ladyfingers. Add a second layer of dipped ladyfingers, then top with remaining mascarpone mixture.

Finish and chill

Dust the top generously with cocoa powder. Refrigerate for at least 4 hours, preferably overnight, to set.