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
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.
Originally developed at the turn of the 20th century, the cappuccino is an understated coffee beverage with a distinct level of class and sophistication. Although the components of the cappuccino are simple, the combination of a seasoned barista and premium cappuccino makers can turn the drink into a work of art, literally. For all of the complexity that is possible in the production of a cappuccino, in many areas the focus on quality has been deserted for the sake of convenience...