GOURMET MAGAZINE'S TIRAMISU

GOURMET MAGAZINE'S TIRAMISU
GOURMET MAGAZINE'S TIRAMISU

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Espresso Syrup

  • 1/3

    cup water

  • 1/2

    cup sugar

  • 2/3

    cup strong brewed espresso

  • Italian or domestic brandy, 1/4 cup

  • MASCARPONE FILLING:

  • 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

Directions

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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