Who would have thought that the oh so rich and decadent dessert would be so quick and easy to make? I do! I do! I have only shared this recipe with one other person and she was my boss who used to pay me to make it for her when she had parties or for the office gatherings. Now I am sharing with all of you. I have been making this for over 20 years. I have experimented with different coffees/espresso/ flavorings/liquors, but I always seem to come back to the original recipe. I hope you all enjoy and make it part of your traditions or the only person around that knows how to make it! Enjoy!
1Arrange ladyfingers in a serving dish of your choice in an even layer. I used a 9x13 pan or even one of those compote bowls will work. I usually pour the warm coffee (mixed with a few oz of Kahlua as per your taste, you can also use cognac) over the lady fingers with a liquid measuring cup directly because I tend to like a more moist tiramisu. If you prefer a drier cake, dip the ladyfingers individually in the coffee and lay out into dish.
2In a bowl, beat egg yolks while gradually adding sugar with an electric beater until very stiff and yolks appear pale in color. Gently fold in mascarpone cheese. I recommend you take the cheese out of the refrigerator for about 15 minutes prior to adding so that it folds in beautifully without lumps.
3In another bowl, beat egg whites until very stiff and gently fold into the mascarpone mixture.
4Once the cheese/egg mixture is incorporated, pour over layer of ladyfingers to cover completely. If you prefer a higher cake, pour 1/3 or half of the mixture alternating with a layer of moistened ladyfingers. The cheese mixture should always be on top.
5Sprinkle with cocoa powder and/or chocolate shavings. Chill for at least 2 hours and enjoy!!
6You can also make smaller versions, I like to keep one in the freezer in case company comes over or if I NEED something sweet. I make 2 9x9 pans and they freeze beautifully! Just defrost the night before in the refrigerator.
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