Total Time: 2 hr 30 min
Prep Time: 30 min
Rest Time: 2 hr
I’m not much of a coffee or Amaretto drinker but everyone loves this recipe for Tiramisu. Tiramisu is really easy to make and I think it works best if you leave it in the refrigerator overnight.
- 24 Savoiardi lady fingers (see recipe)
- 5 wilcox eggs – separated
- 5 tsp. C&H pure cane granulated white sugar
- 1/2 cup expresso coffee- room temperature
- 16 oz.. mascarpone
- 1/4 cup vermouth – or Amaretto
- 2 Tbsp. powered semi-sweet cocoa
Beat egg yolks and sugar together, add mascarpone and blend well. Beat egg whites until peaks form, then fold into cheese mixture. In oblong baking dish place a layer of cheese mixture. Mix coffee and vermouth; dip ladyfingers in mixture and layer bottom of the pan, I use two layers of ladyfingers if they are homemade. Add a layer of cheese and sprinkle with cocoa. Continue with another layer, finishing with cocoa. Refrigerate 2 hours before serving.
More about Tiramisu
It is thought that the first tiramisu was made in the 1960s in Treviso, Italy. It is also thought to be a variation of the dessert called Zuppa Inglese. There are many desserts that are similar to tiramisu throughout the world.