Almond Tiramisu

By Shash

Ingredients

• 2 Cups Espresso or very strong coffee, divided
• 8 Oz. Mascarpone Cheese
• 1 Cup Sour Cream
• 1 Tablespoon Almond Extract
• 1-1/2 Cups Powdered Sugar, divided
• 1 Pint Heavy Whipping Cream
• 1 Teaspoon Vanilla
• 1 Tablespoon Milk
• 40 Lady Fingers, divided
• Unsweetened Cocoa Powder (enough for dusting)
• 1/2 finely grated or chopped dark or bittersweet chocolate for topping (use more, if desired)

Details

Servings 10

Preparation

Step 1

1. Brew coffee or espresso and set aside to cool.
2. In a large mixing bowl, combine mascarpone, sour cream, almond extract, 1 Cup only of the powdered sugar and 3 tablespoons of the coffee. Beat well until creamy.
3. In a separate mixing bowl, beat heavy cream, 1/2 cup powdered sugar and vanilla until stiff peaks form.
4. Gently fold the mascarpone mixture until just combined.
5. Pour remainder of coffee into a medium-size shallow dish and add 1 tablespoon of milk, add a few tablespoons of coffee flavored liqueur, if desired. Lightly dip ladyfingers in coffee mixture, coating both side but do not immerse so that they get soggy. Layer the bottom of a 13 x 9 inch casserole dish with ladyfingers, arranging them to fit.
6. Spread half of the cream mixture on top. Using a small sieve, dust with cocoa powder (optional). Repeat with another layer of ladyfingers and remaining cream mixture.
7. Dust the top with the remaining cocoa powder and top with the chocolate shavings or pieces. Refrigerate for a minimum of 6-8 hours or overnight for best results. Cut into squares and serve.