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.