Tiramisu Italiano
You can never have too many Mediterranean recipes, so give Tiramisu Italiano a try. This recipe makes 12 servings with 563 calories, 11g of protein, and 35g of fat each. For $1.29 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in roughly 55 minutes. 247 people have tried and liked this recipe. It is brought to you by Recipe Girl. If you have dark chocolate, ladyfingers, mascarpone cheese, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so super spoonacular score of 36%. If you like this recipe, take a look at these similar recipes: Classic Tiramisu And A Coffee-free Chocolate-orange Tiramisu, Cauliflower Italiano, and Broccoli Italiano.
Servings: 12
Preparation duration: 40 minutes
Cooking duration: 15 minutes
Ingredients:
3 ounces dark chocolate, grated
10 extra-large egg yolks
1 1/2 cups brewed espresso
3/4 cup granulated sugar
1 1/2 cups heavy whipping cream
1/4 cup Kahlua
48 ladyfingers
1/3 cup sweet marsala, plus 2 Tablespoons
12 ounces mascarpone cheese
1/4 cup unsweetened cocoa powder (optional)
1 teaspoon pure vanilla extract
Equipment:
whisk
bowl
pot
sauce pan
frying pan
spatula
Cooking instruction summary:
1. Whisk together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume (should take about 10 minutes, and the temperature should rise to about 160 degrees F). Remove from heat. Stir in the mascarpone until completely blended.2. In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.3. In a small saucepan, combine espresso, 1 ounce grated chocolate, Kahlua, vanilla and remaining 2 Tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9x13-inch pyrex pan. Do not soak the cookies or they will become too moist. (Just quickly dip them in and out).4. Spread half of the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream.5. Dust with cocoa powder (optional) and shaved chocolate.6. Refrigerate for at least 2 hours before serving.
Step by step:
1. Whisk together egg yolks and sugar in a heatproof bowl set over a pot of simmering water.
2. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume (should take about 10 minutes, and the temperature should rise to about 160 degrees F).
3. Remove from heat. Stir in the mascarpone until completely blended.
4. In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.
5. In a small saucepan, combine espresso, 1 ounce grated chocolate, Kahlua, vanilla and remaining 2 Tablespoons marsala.
6. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9x13-inch pyrex pan. Do not soak the cookies or they will become too moist. (Just quickly dip them in and out).
7. Spread half of the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream.
8. Dust with cocoa powder (optional) and shaved chocolate.
9. Refrigerate for at least 2 hours before serving.
Nutrition Information:
