Tiramisu - Mary Beth Clark - The Trattoria

By á-46

Ingredients

• 5 extra-large egg yolks
• 5 tablespoons sugar
• 1 2/3 cups mascarpone cheese, chilled
• 1 3/4 cups heavy cream, chilled
• 1/4 cup brewed strong espresso, cooled
• 1/4 cup coffee-flavored liqueur
• 24 good-quality plain ladyfingers or 1 pound cake
• Fresh raspberries, optional
• Dutch-processed cocoa

Details

Servings 8

Preparation

Step 1

Using an electric mixer, beat egg yolks and sugar in large bowl until pale yellow, smooth and shiny, about 7 minutes. Add the mascarpone cheese and beat until thickened and smooth, about 4 minutes.

In another bowl, beat cream until soft peaks form. Using a rubber spatula or whisk, fold the whipped cream into the mascarpone mixture until thoroughly blended.

Combine espresso and liqueur in small bowl. Arrange the 1/2 the ladyfingers/pound cake in a single layer over the bottom of a decorative 10 inch-diameter serving bowl.

Brush some of the espresso mixture evenly over the ladyfingers. Turn the ladyfingers/pound cake over and brush again until each one is almost soaked through with the espresso mixture.

Arrange raspberries around the edge, if desired. Spoon some of the mascarpone mixture over the ladyfingers/poundcake to make an even 1/2 inch-thick layer.

Place the remaining 1/2 ladyfingers/pound cake in a single layer over the mascarpone mixture and brush their tops with the remaining espresso mixture.

Again, arrange raspberries around the edge, if using. Spoon the remaining mascarpone mixture on top, smoothing to cover completely.

Cover and chill at least 6 hours or up to 2 days before serving.


TO SERVE: Sift a light dusting of cocoa over the top. Using a large serving spoon, scoop portions of the tiramisu onto individual plates.