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.

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

Details

Servings 10

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.