Thursday, October 22, 2015


I usually make my Tiramisu in a 10x12 aluminum pan or a 9x13 pan.  It should have over 2 inch sides.  However the pic above was made in a spring form pan.  


Coffee Mixture
1 1/2 cups strong espresso
1/2 cup sugar
1/4 cup kahlua
2 T. Rum

Combine all ingredients above.

1 pkg. Italian lady fingers
1 Hershey's chocolate Bar
Hershey's Cocoa Powder for Dusting

Cream Filling
6 eggs separated
2/3 cups sugar
1 large Tub mascarpone cheese
1tsp. vanilla extract

Stabilize Whip Cream for Decoration (optional)

Beat egg yolks and sugar to creamy and fluffy, about 5 minutes.  Add cheese, vanilla extract and continue to beat until creamy.  Whip egg whites in a separate bowl to stiff peaks.  Gently fold egg whites into cheese mixture.  Fold until you don't see egg white anymore.

Dip one lady finger into coffee mixture (rather quickly), continue until you have a layer on bottom of a 9x13 pan.  Take half your cheese mixture and smooth with an offset spatula to cover your first layer of dipped lady fingers.  Take cocoa and sift on top of cheese mixture.  Grate half of chocolate bar on top of cocoa layer.  Continue to do another layer of lady fingers dipped in coffee mixture.  Then a layer of cheese mixture, cocoa and grated chocolate.  I whip up heavy whipping cream with a little powder sugar and I dissolve plain gelatin in a little bit of hot water to stabilize whip cream.  First whip up whipping cream then add powder sugar to your whipped cream to taste and a little bit of dissolved gelatin. Continue to whip until all is incorporated.  Do not over do it or you will get butter.   Pipe decorations on top. 

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