Tante Marie's Tiramisu
{(rater>id=100|name=Tante Maries Tiramisu|type=rate|headline=off)}
Preheat: ° | Yield: 12 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 2 cups strong coffee
- 1/2 cup + 2 Tbs. sugar
- 4 eggs, separated
- 1 lb. mascarpone cheese
- 1/4 cup light rum
- 1 Tbs. lemon juice
- 1 Tbs. vanilla
- 1 cup heavy cream
- salt
- 6 squares unsweetened chocolate (or 1-1/2 cups unsweetened cocoa)
- Ladyfingers
Directions
- Combine the coffee with 1 Tbs. sugar in a wide flat bowl. Set aside.
- To make the cream mixture, in a mixing bowl with a whisk beat the yolks with half the sugar until very thick and light in color. With a wooden spoon, stir in the mascarpone cheese until smooth. Add the rum, lemon juice, and vanilla.
- In another bowl, whip the cream with the remaining sugar and fold into the cheese mixture. In another bowl, whip the egg whites with a few grains of salt until stiff but not dry, and fold into the cheese mixture, as well.
- To assemble, dip half of the ladyfingers, one at a time, in the coffee mixture and line a long flat serving dish with them. Spoon a layer of the cream mixture over these. Add another layer of dipped ladyfingers and spoon the remaining cream over the top. Cover the whole thing with a thick layer of grated unsweetened chocolate or sieved unsweetened cocoa. Chill in the fridge.
Notes
- This dish can be made up to three days ahead.
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