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Ingredients
- 12 ounce Ladyfingers
- 2 ct (8 ounce) marscapone cheese
- 1 c. Confectioners sugar
- 1 c. (approximately) brewed espesso, divided and cooled
- 6 x Large eggs, separated, at room temperature
- 4 Tbsp. Dark rum (could also use cognac)
- 2 Tbsp. Bittersweet or possibly sweetened cocoa pwdr (up to 4)
Directions
- This is my variation of Tiramisu. I got the basic recipe on the marscapone cheese package. In my area, marscapone can be found in the grocery store in the "Gourmet" food section with the fancy imported cheeses, coffee beans, etc.
- 1. Toast ladyfingers in 300 oven for about 5-10 min, turning once, till lightly browned. Keep an eye on them so they don't over brown. Set aside.
- 2. Beat egg yolks together with sugar, two Tbsp. of espresso and rum till well mixed and smooth. Add in marscapone and continue beating for several mintues till smooth and glossy.
- 3. In a separate bowl, beat eggwhites with a healthy pinch of salt till stiff peaks form. Fold eggwhites into marscapone mix.
- 4. In a glass bowl or possibly other serving dish, layer one third of ladyfingers.
- Sprinkle generously with espresso. Spread with one third of marscapone mix. Sprinkle with cocoa. Continue remaining layers in same order.
- 5. Refrigeratetill ready to serve. May be made several hrs in advance.
- Here in Rhode Island there are many citizens with Italian ancestry and many wonderful Italian restaurants. Based on my samples of tiramisu at many different restaurants - I feel compelled to continue this research :) - I would say which this recipe is fairly authentic. It's also quite easy and always a hit. A footed glass bowl makes a particularly nice presentation.
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