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 JMatt226
on April 18, 2012
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I decided to make it for our family's Easter dinner. I followed this recipe to a T and it came out DELICIOUS!!! Everyone raved about it and wanted to take the leftovers home. As suggested, I found ladyfingers at my local World Market; I bought 4 7 oz. packages and used about 3.5 of them. I used my metal 9X13 for the tiramisu because it was deeper than my Pyrex 9X13. Now I am NOT an experienced dessert-maker, so I'll admit making a zabaglione was somewhat daunting. I manually (good workout whisked my egg mixture for about 12 minutes before they tripled in size and left a steady trail from my whisk. Also, after adding the marscapone, I used the paddle attachment on my electric mixture to ensure everything was mixed together well. I omitted the chocolate chips and the dessert turned out wonderful even without them; it's just a matter of personal taste. After assembling the tiramisu I chilled it overnight and it came out PERFECT the next day... Thanks SO MUCH for the recipe Chef Anne!
By thegirlcooks
Voorheesville, NY
on April 08, 2012
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This recipe caught my eye when I saw Chef Anne make it on her show "Secrets of a Restaurant Chef" and I finally had the chance to make it for our Easter Brunch. I cut the recipe in half as I only had 2 cups of mascarpone and it turned out to be perfect for our group. This was so easy to make and was absolutely delicious. I wowed my crowd and I thank Chef Anne for that!
By bohemian81_12589950
Austin, TX
on April 01, 2012
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The recipe sounded daunting in print, but it was really easy--for us, foolproof. The zabaglione was perfect, and it took exactly seven minutes--just as the recipe suggested. We used a very large lasagna pan, and it required one and a half packages of the ladyfingers. I can understand why some purists preferred not to add the mini chocolate chips to the cream, but we really liked the small bursts of chocolate. It was a hit with our guests, even those who don't like coffee-flavored desserts. The assembly was actually very fun. We added only two items to the espresso mixture: two tablespoons of vanilla and 2-3 tablespoons of marsala. If the dish weren't so expensive, I'd make it more often for company. Four tubs of the marscapone set us back $24, just for the cheese.
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