tiramisu

By plf614

Ingredients

• 1 cup sugar
• 4 egg yolks - room temperature
• 1-1/2 tsp. vanilla
• 8-9 oz. mascarpone cheese
• 2 cups whipping cream
• 1/2 c strong espresso
• 2-3 tsp. brandy
• 40 lady fingers
• 1 cup whipping cream - whipped stiff
• 4 oz. semi sweet chocolate shaved

Details

Cooking time 2mins

Preparation

Step 1

Mix sugar, egg yolk in large bowl on low speed for 2 minutes. Add vanilla, increase speed to high and beat mixture until pale yellow and forms ribbon when beaters are lifted, about 5 minutes. Reduce speed to low and blend cheese 1 Tbl. at a time, mixing well after each tbl. Increase speed to medium and beat until smooth and slightly thickened, about 2 minutes. Cover and refrigerate for 45 minutes. Whip 2 cups cream to peak. Gently fold cream into cheese mixture. Return to refrigerator and chill well.


ASSEMBLE

Cut cardboard into 4 x 11 rectangle. Position long edge of board paralled to work station. Blend espresso & brandy in small bowl, dip rounded side of fingers in espresso one at a time. Arrange fingers side by side across length cardboard. Spread 1/4 filling with spatula. Spoon whipped cream into pastry bag, with star tip, pipe cream perpendicular bands around cake. Pipe ripple boarder around top edge. Shave chocolate over wax paper, lift sides to pour spout, sprinkle chocolate on top of cvake. Refrigerate, let cake sit 30 minutes at room temperature before serving.