|2 cups||Espresso||6||Buy Fresh!|
|4 whole||Egg Yolks||220||Buy Fresh!|
|3/4 cup||Heavy Cream||715||Buy Fresh!|
|8 oz.||Mascarpone||1020||Buy Fresh!|
|3 tbsp.||Cocoa Powder||37|
Extract 2 cups of espresso and allow to cool. Add the espresso and cognac to the shallow bowl, mix well and set aside.
In a medium size mixing bowl using an electric mixer whip together egg yolks and 1/4 cup of sugar until pale yellow in color and tripled in size. A slight ribbon should fall from the whisk when lifted. In another mixing bowl beat together heavy cream and 1/4 cup of sugar until soft peaks form. Next, add the mascarpone cheese and continue whipping until medium peaks form. Gently fold the mascarpone mixture into the whipped egg yolks until combined.
Using a sifter, dust the bottom of the 8x8-inch baking dish with 1 tablespoon of cocoa powder. Working one at the time, quickly dip each ladyfinger into an espresso mixture until soaked and place them rounded side up at the bottom of the baking pan. Continue to work one ladyfinger at the time until you have an even layer formed on the bottom of the baking dish. Spread half of the cheese mixture onto the ladyfingers to create an even layer. Repeat with the second layer of espresso-dipped ladyfingers. Spread the remaining cheese mixture on top and dust with cocoa powder and finely grated chocolate. Cover and chill the tiramisu in the refrigerator for at least 4 hours before slicing and serving. We recommend chilling for 24 hours. The longer you let sit, the more incorporated the tiramisu will become.
One serving of tiramisu is about 286 calories.
Recommended Serving Size: 1 slice. (Approximately 286 cal.)
Total Servings: Approximately 9
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.