Tiramisu

Tiramisu

prep time

minutes
cook time

minute
servings
10

Ingredients











Cooking Instructions

1

In a small saucepan, beat the egg yolks lightly with a wire whisk. Add the sugar gradually; beat well. Whisk in the milk until blended. Bring the mixture to a boil over medium heat, about 6 minutes, stirring constantly. Boil 1 minute, stirring constantly. Remove from the heat; cover the top with plastic wrap to prevent a film from forming. Refrigerate 1 hour until cool.**


2

Remove the egg mixture from the refrigerator. Add the cheese, stirring well to blend. Whisk in the wine or rum. Set aside.


3

In a chilled non-plastic bowl, beat the whipping cream at high speed, 2 to 3 minutes, until stiff peaks form. Mix in the vanilla. Fold half of whipped cream into the egg mixture, reserving the other half.


4

Separate the ladyfinger halves (they come split). Brush both sides of the ladyfinger halves with cold coffee, using a pastry brush. Place half of the ladyfingers in the bottom of an 8-inch square glass baking pan, or a similar-sized bowl.


5

Spread half of the egg-cheese mixture evenly over the ladyfingers. Top with the remaining ladyfingers and spread the remaining egg-cheese mixture over all. Cover with the reserved whipped cream. Sift the cocoa powder over the whipped cream topping. Refrigerate for at least 4 hours.


6

Note: It is important to keep refrigerated before and after serving.


*You can substitute 1/8 rum extract mixed with 1 tablespoon of water.


**For a quicker version, mix 1/2 cup egg substitute, such as Egg Beaters, with the sugar and milk. Proceed with the recipe - no cooking required.


Ingredients











Cooking Instructions

1

In a small saucepan, beat the egg yolks lightly with a wire whisk. Add the sugar gradually; beat well. Whisk in the milk until blended. Bring the mixture to a boil over medium heat, about 6 minutes, stirring constantly. Boil 1 minute, stirring constantly. Remove from the heat; cover the top with plastic wrap to prevent a film from forming. Refrigerate 1 hour until cool.**


2

Remove the egg mixture from the refrigerator. Add the cheese, stirring well to blend. Whisk in the wine or rum. Set aside.


3

In a chilled non-plastic bowl, beat the whipping cream at high speed, 2 to 3 minutes, until stiff peaks form. Mix in the vanilla. Fold half of whipped cream into the egg mixture, reserving the other half.


4

Separate the ladyfinger halves (they come split). Brush both sides of the ladyfinger halves with cold coffee, using a pastry brush. Place half of the ladyfingers in the bottom of an 8-inch square glass baking pan, or a similar-sized bowl.


5

Spread half of the egg-cheese mixture evenly over the ladyfingers. Top with the remaining ladyfingers and spread the remaining egg-cheese mixture over all. Cover with the reserved whipped cream. Sift the cocoa powder over the whipped cream topping. Refrigerate for at least 4 hours.


6

Note: It is important to keep refrigerated before and after serving.


*You can substitute 1/8 rum extract mixed with 1 tablespoon of water.


**For a quicker version, mix 1/2 cup egg substitute, such as Egg Beaters, with the sugar and milk. Proceed with the recipe - no cooking required.


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Tagged in: Dessert Mascarpone

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