Monday, January 31, 2011



This recipe is a bit time-consuming... The use of an electric cake mixer will save your arm a lot of effort. However, if you beat by hand you will burn off all the calories in advance that you are bound to eat once you try some. One small piece just isn't an option for me!


1-1/2 cups brewed espresso, at room temperature
4 teaspoon brandy ( Stock-84 or Vecchia Romagna)
3 teaspoon Amaretto
1 teaspoon pure vanilla extract
2 tablespoons brown sugar
3 large egg yolks
2/3 cup plus 1 tablespoon granulated sugar
1-1/4 cups cream 35%
1 pound «Galbani» mascarpone cheese, at room temperature
One 7-ounce package crisp Italian ladyfingers (about 24 cookies) Unsweetened cocoa powder, for dusting
2 ounces bittersweet chocolate, scraped with a vegetable peeler to make curls


In a medium bowl, stir together the espresso, 3 tablespoons brandy, 3 tablespoons Amaretto and 1 teaspoon vanilla the brown sugar; set aside. In a double boiler, beat together the egg yolks, 2/3 cup granulated sugar and 1/2 cup cream over simmering water until the mixture lightens in color and thickens, about 7 minutes. Transfer the insert to a larger bowl filled with ice water. Whisk until cold, about 5 minutes. Whisk in the mascarpone and the remaining 1 tablespoon brandy until smooth.

Dip half of the ladyfingers, one at a time, into the reserved espresso mixture and lay them flat in a single layer on the bottom of an 8-inch square baking dish. Spread half the mascarpone mixture on top. Repeat with the other half of the ladyfingers and the remaining mascarpone mixture. Refrigerate for 2 hours.

Using an electric mixer, beat the remaining 3/4 cup cream and 1 tablespoon granulated sugar on medium speed until stiff peaks form. Spread the whipped cream onto the chilled tiramisu and, using a small strainer, dust the whipped cream with the cocoa. Top with the chocolate curls. Cut into rectangles.

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