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Carpenter Dean's Tiramisu

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This delicious recipe for tiramisu comes courtesy of Carpenter Dean. Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.

  • Servings: 12

Source: The Martha Stewart Show, Episode 1060

Ingredients

  • 8 large eggs, separated
  • 1 pound mascarpone
  • 4 ounces small almond biscotti
  • 3 cups brewed espresso, cooled
  • 1/3 cup coffee liqueur, such as Kahlua
  • 42 store-bought Ladyfinger biscuits
  • 1 cup heavy cream
  • Best-quality milk chocolate, for garnish
  • 1 cup plus 1 tablespoon sugar

Directions

  1. In a large bowl, whisk together yolks and mascarpone until smooth. Add 1 cup sugar; whisk until dissolved. Set aside.

  2. Place biscotti in the bowl of a food processor; pulse for 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 and remaining 1 tablespoon sugar until soft peaks form. Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving.

Reviews Add a comment

  • Chichi YS
    10 DEC, 2013
    I've made this Tiramisu 2,times already. 1) The first one, I followed every step. The tiramisu was runny bec. of the addition of eggwhite. 2) Second try - I omitted the eggwhite, Tiramisu was better, tastier and not runny! So, if I'll make this again, I'll omit the eggwhite. (I don't know the real reason why it has the eggwhite.)
    Reply
  • 21221H
    5 APR, 2012
    what can i use instead of the 1/3 cup coffee liqueur? I don't want to use alcohol
    Reply
  • kkeeley3
    25 DEC, 2010
    I agree w/ PrincessRana that the masc. mix was runny w/ the egg whites added - I was sure to beat the whites enuff so that peaks formed. I tried to spread the cream on the mascarpone, but everything was so runny that the cream wouldn't spread! I used 1 whole cup on only 1/2 of the pan,
    Reply
  • kkeeley3
    25 DEC, 2010
    I agree w/ PrincessRana that the masc. mix was runny w/ the egg whites added - I was sure to beat the whites enuff so that peaks formed. I tried to spread the cream on the mascarpone, but everything was so runny that the cream wouldn't spread! I used 1 whole cup on only 1/2 of the pan,
    Reply
  • projectfor
    15 DEC, 2010
    what does one do with the remaining half of the espresso coffee liqueur mixture?
    Reply
  • Adriana_Quintanilla
    13 NOV, 2008
    I made this and was delicious. I used amaretti cookies instead of the biscotti because I didnt have any. I turned out great and was even better after 1 or 2 days. I will definitely do it again.
    Reply
  • mrsfrez
    10 SEP, 2008
    This was delicious!! I made it for a party and everyone loved it. It was very easy to prepare. I used Tia Maria instead of Kahula and Amaretti cookies instead of the almond biscotti .
    Reply
  • PincessRana
    4 JAN, 2008
    I made this recipe twice, the first time, I got distracted and forgot to add the egg whites (step 3), but the final product was nice, firm and delicious. A few days later I made it for another event, and this time, I added the egg whites as directed, but my final product was a little soggy, but still tasted great...I'm wondering why the "incorrect" version, without the egg whites turned out better than the correct one!
    Reply