Bring Eggs and Mascarpone to Room Temperature
Cream Eggs (save the egg whites) and 2/3 C sugar until pale yellow and thick
Add 1 1/2 oz Amaretto to Eggs and Sugar and beat shortly to combine
In separate bowl, mix Cream and the remaining sugar wit an electric mixer to from stiff peaks, adding 1/2 oz Amaretto -drink the reaming Amaretto
In the bowl with the egg mixture, fold in the sugared whipped cream.
In a bowl, stir the now soft Mascarpone cheese (but not too much)
Fold the Mascarpone Cheese into the other bowl until well incorporated (about 5 minutes). Don’t worry about the little lumps, they will go away
Dip Savoiardi cookies in the cooled espresso -making sure they don't get to soggy and mushy)
Line a Baking Pan (13"X9" pan) with one layer of espresso dipped Savoiardi; break cookies to fill in any empty spots
Top cookies with about 1/3C of Mascarpone mix
Repeat the cookie Mascarpone process until you reach the top of the pan and with a Savoiardi level. Sprinkle cocoa powder and cover with plastic warp.
Refrigerate for AT LEAST 2 HOURS; OVERNIGHT IS BEST!
Bring pate to table (Try to us a Glass plate or something that fits nice when seen by others)
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