Classic Tiramisu
Classic Tiramisu
Posted by CookinMom at recipegoldmine
com May 3, 2001
3 large eggs, separated
6 tablespoons water
8 ozs mascarpone cheese
1 large egg white
1/2 cup granulated sugar
1/8 teaspoon salt
14 ladyfingers
1 cup strong rich coffee, cooled
1 tablespoon Cognac
2 tablespoons unsweetened cocoa powder
Combine egg yolks and water in heavy saucepan
Cook over very low heat, whisking constantly, until mixture reaches 160 deg F, about 15 minutes
Cool quickly in cold water bath or in freezer
Stir mascarpone into yolks
Combine 4 egg whites, sugar and salt in top of double boiler
Cook over very low heat, beating with hand-held mixer on medium speed or with whisk until whites hold soft peaks and temp reaches 160 deg F, about 20 minutes
Stir 1/4 of whites into egg yolk mixture
Fold in remaining whites
To assemble, arrange ladyfingers in single layer on piece of heavy-duty foil; slightly turn up foil edges to make a tray
(You also can do this on a large platter
) Combine coffee and Cognac; drizzle evenly over ladyfingers
Arrange half of ladyfingers in single layer in glass or souffl
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