Tiramisu
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 973
- Total Fat
- 58
- Saturated Fat
- 30
- Carbohydrates
- 110
- Dietary Fiber
- 2
- Sugar
- 53
- Protein
- 14
- Cholesterol
- 215
- Sodium
- 662
- Total: 3 hr 35 min
- Prep: 35 min
- Inactive: 3 hr
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.