Tiramisú from Rocco's Italian-American

TiramisĂș from Rocco's Italian-American

Tiramisú from Rocco's Italian-American
Tiramisú from Rocco's Italian-American

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 7

    eggs (separated)

  • 1/2

    cup sugar

  • 1

    16 oz tub marscapone cheese

  • 1

    cup heavy cream (whipped)

  • 2/3

    cup chocolate chips

  • cocoa powder for garnish

  • ladyfinger cookies

  • TiramisĂș syrup:

  • 1/3

    cup Tia Maria

  • 1/3

    cup Kahlua

  • 1/3

    cup simple syrup (equal parts sugar and water, heated until the sugar dissolves and then cooled)

  • 1/4

    cup dark rum

  • 2

    cups brewed espresso

Directions

Put the egg yolks in a bowl set over a pan of simmering water with all but a few tablespoons of the sugar. Whip constantly until they are light and fluffy. Remove the yolks from the heat and when they near room temperature begin whipping in the marscapone a little at a time until the mixture is smooth. Whip the egg whites to a loose peak and add the remaining tablespoons of sugar. Gently combine the cool yolks with the whipped heavy cream and fold in the egg whites. For the syrup, combine all ingredients in a medium-sized bowl and stir. Use dry, packaged Italian ladyfingers to assemble your tiramisu in a large dish or lasagna pan. Quickly dunk the ladyfingers into the syrup, just enough to soak them. Line them up in the bottom of the dish and cover with the prepared tiramisu filling. Make another layer of ladyfingers on top of this, alternating the direction from horizontally to vertically across the dish. Soak all the ladyfinger well. Make about three layers of fingers, filling and chips and finish with the filling. Allow the tiramisu to set up for several hours. Dust with cocoa powder

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