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tiramisu 3 Eggs, Separated
1/2 Cup Plus 1/8 Teaspoon Granulated Sugar
1 Tablespoon Plus 1 Cup Espresso
2 Tablespoons Cognac
1 Cup Mascarpone Cheese
2 Tablespoons Dutch Process Cocoa
about 24 Ladyfingers in A Bowl, Combine Egg Yolks, The 1/2 Cup Sugar, 1 Tablespoon Espresso And The Cognac. Beat The Mixture Until Foamy, 2 To 3 Minutes. Add The Mascarpone Cheese And Beat For 3 To 5 Minutes, Or Until Smooth. in A Large Bowl, Combine The Egg Whites And The 1/8 Teaspoon Sugar. Beat Until The Egg Whites Are Stiff. Gently Fold The Cheese Mixture Into The Whites And Set Aside. pour The 1 Cup Espresso Into A Shallow Bowl. Dip Both Sides Of Each Ladyfinger Quickly In The Espresso. arrange A Layer Of 6 Or 7 Ladyfingers In The Bottom Of A Serving Bowl. Spread About 1/3 Of The Mascarpone Mixture Over The Ladyfingers. Continue Layering, Finishing With A Mascarpone Layer. Sift The Cocoa Over The Top And Refrigerate Overnight. yields 8 Servings. |
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