Ingredients
- 6 eggs
- 1 cup granulated sugar
- 4 cups mascarpone
- 1 cup tiny chocolate chips
- 6 cups boiling water
- 3/4 cup brown sugar
- 1/2 cup instant espresso powder
- 3 tablespoons cocoa powder
- 1/2 cup coffee liqueur
- 2 (14-ounce) packs Savoiardi cookies (Italian ladyfingers)
- 3/4 cup finely grated chocolate
Directions
In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine. Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes. Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.
Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.
When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9 by 13-inch baking dish. Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. For more stability, lay the second layer of cookies in the opposite direction of the first layer.
Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice.
Top the tiramisu with finely grated chocolate. Cut into squares and serve.
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By dakitty1
Aurora, co
on May 05, 2013
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Excellent! The only thing I would change is to make more of the filling or cut one layer of the Italian Lady Fingers. I sprinkled the top layer with coco powder for a finishing touch, but also to conceal the the thin layer of the mascarpone cream on the top. :
By mkmirabelli
Oxnard, CA
on March 30, 2013
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If your creamy mascarpone mixture turns out grainy, it is most likely due to using an oversized pot containing 1 inch of water that is too big to beat the eggs over. The directions say to use a small pot...you do not want the metal stand mixer bowl to sit very far down into the pot with the simmering water. The eggs get too hot too fast, so please follow the directions by using a small pot of simmering water. That way the egg mixture heats slowly and you should not wind up with a grainy mixture. It is okay to use a hand mixer to beat the eggs over the simmering water. This is a wonderful recipe, just follow the directions, although, you may have to adjust the time for beating the eggs over the simmering water.
By Chicagoland Che...
I am here, you ...
on February 15, 2013
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This is outstanding! I made for out Valentine Dinner. Everyone loved it. The creamy mascarpone mixture is amazing. I quickly dunked the Savoiardi cookies but they were still too wet. Next time I will try brushing them with the espresso mixture. I used my Kitchen Aid bowl as the top of the double boiler. It worked out great. I successfully halved the recipe filling an 8x8 glass dish. Made 24 hours in advance. I used all the mascarpone mixture but had a little espresso left. Thanks Anne! This rocks!
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