Tiramisu

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8 Servings
100% would make this recipe for Tiramisu again.

Printed was adapted from a recipe by Nora Ephron


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Tiramisu Ingredients

4 ea Eggs, VERY FRESH! 1/2 cup Expresso or strong coffee
1/4 cup Tia Maria liquor -----------------------------
1/4 cup Godiva chocolate liquor or other brand2 packages Stale lady fingers
1 pound Mascarpone cheese No substitutes2 ounce Grated semi-sweet chocolate
1/2 cup Granulated sugar

Instructions for Tiramisu

This dessert must be made a day before you are planning to serve it.

Separate eggs into two bowls. Blend Tia Maria and chocolate liquor into yolks. Using wire whisk, blend in mascarpone cheese.

Beat egg whites into soft peaks; beat in sugar a bit at a time, until stiff peaks form. Blend half of egg whites with cheese mixture; fold in remaining whites, set aside.

Dip lady fingers in espresso or coffee; don?t saturate. Place in flat-bottomed clear glass bowl, completely covering bottom, cutting lady fingers to fit, if necessary (a trifle bowl is perfect). Add half the cheese mixture, smoothing surface with spatula. Sprinkle half the chocolate over the top. Add another layer of dipped lady fingers; top with remaining cheese mixture. With additional dipped lady fingers, make pretty design on top of cheese mixture (pinwheel, flower, etc.). Sprinkle remaining chocolate over top.

Cover and refrigerate overnight.


Main Ingredient: Cuisine: 

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Ingredient Insight - look inside this recipe

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BigOven member

Nannygeo


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posted Mar 11, 2008 by Nannygeo  email this chef

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Dackers

Add 1/4 cup Godiva chocolate liquor. Please see updated recipe. Sorry for the omission! [I made edits to this recipe.]
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posted Dec 22, 2007 by Dackers  email this chef

BigOven member

ifarrugio

Hi, The recipe instructions say to blend Tia Maria and Chocolate liquor with the yolks but the Ingredient list does not show and Chocolate liquor??? How much Chocolate liquor is needed? Thank you.
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posted Dec 21, 2007 by ifarrugio  email this chef

BigOven member

Dackers

[I posted this recipe.]
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yes YES, I would make this recipe again.
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posted Apr 01, 2007 by Dackers  email this chef