Coffee Tiramisu

6 Egg yolks
1 1/4 c Sugar
1 1/4 c Mascarpone cheese, softened
12 oz Whipped cream or non dairy topping (Cool Whip)
1 1/2 c Cold espresso coffee
4 tb Brandy
Topping- powdered unsweetened cocoa
48 Ladyfingers (2-7 oz pks)

Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low speed for 2 min. Fold in cream (or whipped topping) Combine coffee and brandy in a bowl. Dip 15 ladyfingers, one by one into brandy mixture and line up on a platter to make a rectangle about 7 by 13 ". Cover with 1/2 the mascarpone/cream mixture. Repeat with another layer and top with remaining cream mixture. Sift chocolate on top. With remaining ladyfingers, cut them in half and arrange arround your rectangle with cut side down. The cream around the edges of the layers acts as a "glue". Refrigerate for about 4 hours. To serve, cut into squares.

Coffee Tiramisu printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.