Tiramisu
By treeman
Sprinkle gelatin over water to soften. Heat until dissolved. Combine coffee and liqueur; set aside. In a large bowl stir custard powder into milk. Add sugar and Tre Stelle® Mascarpone. Beat egg whites until soft peaks form. Beat dissolved gelatin mixture into Mascarpone mixture until smooth. Fold in beaten egg whites. One at a time, dip ladyfingers into coffee mixture and place fingers in bottom of a serving pan. Spoon 1/3 of Mascarpone mixture evenly over. Repeat with 2 more layers of ladyfingers and mascarpone. Sift cocoa over top and refrigerate overnight. Makes 10 servings.
- 10
Ingredients
- 1 envelope unflavoured gelatin
- 1/3 cup (75 mL) water
- 1 1/4 cups (300 mL)strong coffee or espresso
- 1/4 cup (50 mL)almond or coffee flavoured liqueur
- 2 tbsp (25 mL)custard powder
- 3/4 cup (175mL) milk
- 1/3 cup (75 mL) granulated sugar
- 1 tub (475 g) Tre Stelle® Mascarpone
- 8 egg whites
- 2 packages (150 g) ladyfingers
- 1 tbsp (15 mL) unsweetened cocoa powder
Preparation
Step 1
Sprinkle gelatin over water to soften. Heat until dissolved. Combine coffee and liqueur; set aside. In a large bowl stir custard powder into milk. Add sugar and Tre Stelle® Mascarpone. Beat egg whites until soft peaks form. Beat dissolved gelatin mixture into Mascarpone mixture until smooth. Fold in beaten egg whites. One at a time, dip ladyfingers into coffee mixture and place fingers in bottom of a serving pan. Spoon 1/3 of Mascarpone mixture evenly over. Repeat with 2 more layers of ladyfingers and mascarpone. Sift cocoa over top and refrigerate overnight. Makes 10 servings.