Description
On my first trip to Italy to meet my husband’s family back in 1995, I didn’t speak a word of Italian. But I did learn how to make great ‘dolci’ from his sister, Maria. This was her recipe and now when we go back they ask me to make it!
Ingredients
- ½ cup white sugar
- 3 eggs, separated
- 2 tablespoons brandy
- 2 cups brewed espresso, cooled, divided
- 2 (8 ounce) packages mascarpone cheese
- 1 pinch white sugar
- 30 ladyfingers (such as Savoiardi®)
- 3 tablespoons unsweetened cocoa powder
Instructions
- Beat together egg yolks
- 1/2 cup sugar
- brandy
- and 1 tablespoon espresso in a bowl with an electric mixer until smooth
- 2 to 3 minutes. Add mascarpone cheese; beat until well blended
- 3 to 5 minutes.
- Beat egg whites and a pinch of sugar in a separate
- clean bowl with an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture; set aside.
- Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into espresso and arrange on a serving platter in 2 horizontal rows of 6 and 2 1/2 ladyfingers in opposite directions on both ends to form a rectangular shape.
- Spread 1/2 of the mascarpone mixture onto ladyfingers and dust with 1/2 of the cocoa powder. Top with remaining ladyfingers dipped in espresso
- mascarpone mixture
- and cocoa powder.
- Refrigerate tiramisu until ladyfingers have softened
- 2 to 3 hours.
Prep Time: 30 mins
Total Time: 2 hrs 30 mins
Servings: 12