Who doesn't love Tiramisu! Most often the homemade version is made in a 13 by 9 inch pan. But my version is made in a spring from pan lined with chocolate dipped wafers, and garnished with chocolate covered espresso beans.
INGREDIENTS:
1 475 gram container of Marscapone cheese. I use Tre Strelle.
6 large eggs, separated
6 tablespoons of granulated sugar
1 cup of cold espresso
2 tablespoons of Kahlua
21 Italian Lady fingers, (savoiradi)
33 chocolate dipped waferlettes, see picture
2 tablespoons of Cocoa powder
Freshly whipped cream to make rosettes
Chocolate covered espresso beans
To assemble:
Line a 9-inch round spring- form pan with 33 waferlettes. Beat the egg whites using a whisk attachment until egg whites form stiff peaks.
Mix the espresso and Kahlua in a shallow bowl that will allow you to easily dip the lady fingers.
Beat the Marscapone cheese, egg yolks, and sugar until the mixture has doubled in volume and is a pale yellow. Abut 2 minutes on high speed. Then gently fold in the beaten egg whites. Do not over mix.
Begin to dip each finger quickly in the espresso/Kahlua mixture. Do not over soak. Begin to line the bottom of the pan, cutting the cookies to fit neatly. Spread half of the cheese mixture over the first layer. Continue layering the lady fingers until the second layer is complete. Do not press down, place them lightly on top of the cheese mixture. Finish off with the remainder of the cheese mixture. Garnish with grated cocoa powder. Refrigerate over night.
The next day, decorate with whip cream rosettes topped off with the chocolate-espresso beans.
Place on a serving dish, and carefully release the spring-form pan.
Only use commercially pasteurized eggs. The eggshells should be completely clean. This reduces (but does not eliminate) the chance of contracting any food borne illness from consuming raw eggs. Farm fresh eggs are NOT recommended in this recipe.
