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GOURMET MAGAZINE'S TIRAMISU

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Ingredients

  • MASCARPONE FILLING:
  • Espresso Syrup
  • 1/3 cup water
  • 1/2 cup sugar
  • 2/3 cup strong brewed espresso
  • Italian or domestic brandy, 1/4 cup
  • 1-1/2 cups heavy whipping cream
  • 1/3 cup sugar
  • 2 tsps vanilla
  • 1 pound mascarpone cheese, softened
  • 1/2 pound savoiardi imported or domestic ladyfingers or sliced sponge cake
  • Cocoa powder

Details

Preparation

Step 1

Combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool. Add coffee and optional brandy.

Whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.

Place a layer of the savoiard, ladyfingers, or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup.

Spread with half the filling. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.

Cover with plastic wrap and refrigerate for up to 24 hours before serving.

Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.

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