Nov 262016

Ingredients:
1/2 cup brewed espresso or very strong coffee, at room temperature
1/4 cup Frangelico (or other hazelnut liquor), divided
2 teaspoons vanilla extract
3 large egg yolks
1/4 cup granulated sugar, divided
1 jar Gianduia Chocolate Hazelnut Spread
8 ounces mascarpone cheese (about 1 1/4 cups)
3/4 cup heavy cream
36-40  lady fingers

1 jar Moscato Wine Cream
1 ounce semisweet chocolate or cocoa powder for dusting

Directions:

  1. Combine espresso (or coffee), 2 tablespoons of the Frangelico, vanilla extract,
    and a tablespoon of the sugar in a wide bowl.
  2. Prepare the filling:
    • Vigorously whisk egg yolks, 2 tablespoons of Frangelico, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. To make this step easier,
      use a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat).
    • Remove the bowl from heat then beat in mascarpone cheese and chocolate hazelnut spread until just combined.
    • Whip cream in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated (the whipped cream will deflate a little).
  3. To Assemble:
    • Butter bottom and sides of a 9″ spring form cake pan. Dip lady fingers into the coffee mixture and line the sides and bottom of the pan with them, rounded side out.  (You might find that you need to break a few into pieces to fit them in the bottom of the pan).
    • Spoon half of the mascarpone filling over the lady fingers and spread into an even layer. Grate chocolate over filling. Arrange another layer of ladyfingers on top and brush with the coffee mixture. Add another layer of the filling. Repeat with another layer of ladyfingers.
    • Spoon remaining mascarpone mixture over ladyfingers, top with the moscato cream. Grate more chocolate on top or dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours.

When ready to serve, dust with more grated chocolate or cocoa powder. Leave out at room temperature about 20 minutes before serving. Cut into wedges and serve with a little Frangelico or prosecco.

Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down and become mushy.

 

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

admin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


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