tiramisu
The best tiramisu I’ve ever had!
Servings
15
Servings
15
Ingredients
Instructions
  1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored.Add Mascarpone to whipped yolks, beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
  2. Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them! Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6×9)
  3. Spoon half the mascarpone cream filling over the lady fingers. Repeat process with another layer. Refrigerate 4 hours or overnight. Dust with cocoa before serving
Recipe Notes

The ingredients can also be layered into individual serving glass serving dishes such as martini glasses for a festive and fun presentation. © Galley Chef All Rights Reserved