RCI-DS.001.0567.001
Tiramisu by Jerkstore77
Tiramisu by Jerkstore77 from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 4 unit
- 1 cup
- 1/2 cup
- Marsala wine (can also use brandy or Port)1/2 cup
- espresso or strong coffee1 unit
- 1 unit
- 16 ounces
- about 30 ladyfingers (get the hard kind not the soft kind)1 unit
Method
1
Separate the eggs, placing the yolks in one large bowl and the whites in another. Add the sugar to the yolks and whisk vigorously until the mixture is pale, thick, and ribbon-like.
5 minutes
2
Add the mascarpone cheese to the yolk and sugar mixture and fold gently until smooth and fully incorporated. Set aside.
3 minutes
3
In a separate chilled bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture until just combined.
5 minutes
4
Using a clean bowl and beaters, whisk the egg whites to stiff peaks. Carefully fold the egg whites into the mascarpone cream in two additions to keep the mixture light and airy.
5 minutes
5
Finely chop or grate the bittersweet chocolate and set aside for layering and finishing.
3 minutes
6
Spread a generous layer of the mascarpone cream mixture into the bottom of a serving dish or individual glasses. Sprinkle a layer of grated bittersweet chocolate over the cream.
5 minutes
7
Repeat the layering process, finishing with a top layer of mascarpone cream. Dust or sprinkle the remaining grated bittersweet chocolate generously over the top.
3 minutes
8
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld together before serving.
240 minutes