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1-1/2 cups heavy cream
Whip cream until stiff, in a chilled bowl with chilled beaters.
Combine Mascarpone, powdered sugar, 3 tablespoons cool coffee, and 2 tablespoons coffee liqueur in a large bowl. Beat 1 to 2 minutes with an electric mixture on medium speed, until just blended. Do not over beat.
Fold the whipped cream into the Mascarpone mixture. Divide the mixture in half.
Fold the melted chocolate into one half until there are no white streaks remaining.
Combine remaining 1 cup of hot coffee and remaining 1/4 cup of coffee liqueur in a pie plate. Select enough ladyfingers to line bottom of springform pan. Quickly dip them into coffee mixture (dip quickly so they don't get wet and spongy). Line inside edge of pan with ladyfingers (trim them even with top of pan, and stand rounded side up around inside edge of pan). Brush inside of ladyfingers with the coffee mixture.
Spread chocolate mascarpone mixture over ladyfingers in bottom of pan.
Cover with another layer of quickly-dipped ladyfingers, setting them dipped side up.
Spread remaining white Mascarpone mixture over ladyfingers. Set pan on a double thickness of aluminum foil, bring foil up around edges of pan to catch leaks. Cover with plastic wrap and refrigerate 6 hours or overnight.
To serve, loosen Tiramisu by running a knife around inside of pan. Remove spring form pan. Sift cocoa over the top.
Poster's Notes:
I have made this many times. It is a wicked-good-easy dessert. Perfect for an Italian. Think of it when you want to impress.
Posted by Susan Greene
Nutritional Info Per Serving: N/A
1 17-1/2 ounce container mascarpone
1/2 cup powdered sugar
1 cup plus 3 tablespoons hot, freshly brewed espresso coffee
1/4 cup plus 2 tablespoons coffee-flavored liqueur
6 ounces (or 1 cup), semi-sweet chocolate chips, melted and slightly cooled
1-1/2 7-ounce packages dry imported Italian ladyfingers
1-1/2 tablespoons Dutch processed unsweetened cocoa powder
I used closer to 14 ounces of cookies.