Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Episode:
The Secret to Chicken Scarpiello
Tiramisu
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- Level: Easy
- Total: 3 hr 35 min
- Prep: 35 min
- Inactive: 3 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 973
- Total Fat
- 58 g
- Saturated Fat
- 30 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 2 g
- Sugar
- 53 g
- Protein
- 14 g
- Cholesterol
- 215 mg
- Sodium
- 662 mg
- Level: Easy
- Total: 3 hr 35 min
- Prep: 35 min
- Inactive: 3 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 973
- Total Fat
- 58 g
- Saturated Fat
- 30 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 2 g
- Sugar
- 53 g
- Protein
- 14 g
- Cholesterol
- 215 mg
- Sodium
- 662 mg
Ingredients
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.
