This recipe serves 4 to 6 people
3 tablespoons granulated sugar
16 ounces italian mascarpone cheese
2 cups italian espresso coffee, espresso sized cups
2 cups whole milk
12 ounces italian ladyfingers (I recommend Vicenzovo ladyfingers)
unsweetened cocoa powder to sprinkle
Bring all the ingredients at room temperature.
Make 2 cups of espresso and pour into a rim soup plate then add the milk and set aside.
In a mixing bowl beat egg yolks and sugar until pale yellow and creamy, then add the mascarpone and beat until well incorporated. In another mixing bowl beat the egg whites until stiff. Fold the beaten egg whites into the mascarpone mixture until blend.
Spoon the bottom of a baking dish with a little amount of the mascarpone cream. Dip briefly the ladyfingers (one at the time) into the milk & coffee mixture, gently squeeze out the excess of liquid. Make a layer of dipped ladyfingers on the baking dish, then spoon half of the mascarpone cream trying to cover all the ladyfingers. Sprinkle the tiramisu’ with the cocoa powder using a little sifter. Make another layer of dipped ladyfingers, spoon the rest of the mascarpone cream all over the ladyfingers and cover the entire tiramisu’ with cocoa powder (always using a little sifter).
Cover the Tiramisu’ with lid or cling film and refrigerate for at least 2 to 4 hours.
Usually I make my Tiramisu’ one day before serving…it taste even better!
Buon Appetito =)