Carpenter Dean's Tiramisu
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, December 2005
- 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
In a large bowl, whisk together yolks and mascarpone until smooth. Add 1 cup sugar; whisk until dissolved. Set aside.
Place biscotti in the bowl of a food processor; pulse for coarse crumbs. Fold biscotti into mascarpone mixture; set aside.
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.
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.
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.