New This Month

Tiramisu

1
  • Servings: 12

Photography: Bryan Gardner

Ingredients

  • 8 large eggs, separated
  • 1 pound mascarpone
  • 1 cup granulated sugar
  • 4 ounces almond biscotti
  • 1 1/2 cups brewed espresso, cooled
  • 2 tablespoons plus 2 teaspoons coffee liqueur, such as Kahlua
  • Ladyfingers for Tiramisu
  • 1 1/2 cups heavy cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon vanilla extract
  • Best-quality milk chocolate, chilled, for garnish

Directions

  1. Whisk together yolks and mascarpone in a large bowl until smooth. Add granulated sugar; whisk until dissolved. Set aside.

  2. Place biscotti in the bowl of a food processor; pulse to form coarse crumbs. Fold biscotti into mascarpone mixture; set aside.

  3. In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. Fold egg whites into mascarpone mixture; set aside.

  4. Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. Quickly dip half the ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. Evenly spread half the mascarpone mixture over ladyfingers; repeat layers.

  5. In a large bowl, whisk together heavy cream, confectioners' sugar, and vanilla until soft peaks form. Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving.

Cook's Notes

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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