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8oz mascarpone cheese, softened to room temperature 4 egg yolks 1/2 cup granulated sugar 2 cups heavy cream, whipped to stiff peaks 4 egg whites 1 pkg lady fingers 5oz coffee, cold & strong 1oz expresso, cold 2oz kahlua or coffee liquor cocoa powder
Combine the coffee, expresso and Kahlua. In a large mixing bowl, whisk together mascarpone, egg yolks and sugar until smooth. Set aside. In another mixing bowl, whip the egg whites to stiff peaks. Gently fold the mascarpone mixture and cream together a quarter at a time until all incorporated, but still fluffy. Fold together the mascarpone mixture and the egg white mixture. Set aside. Assemble the Tiramisu in a 9x12-inch Pyrex dish or trifle bowl. Spoon 5 tablespoons of the mascarpone mixture on the bottom. Quickly dip the lady finger into the coffee mixture. Layer against the edge of the dish. Repeat until bottom layer is completely covered with lightly-soaked lady fingers. Cover with half the remaining cream. Repeat lady finger process for second layer. Top with remaining cream. Dust with cocoa powder for garnish. Let sit at least 4 hours to allow the lady fingers to soak up some of the liquid from the custard.
*** Raw Egg Warning We suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.