TIRAMISU`
I first had this Italian specialty on a "Valentine" gettaway with my husband to Toronto. We ate at the Spaghetti Factory and had this for dessert, it is the only part of the meal that I can remember from over 30 years ago. As I matured in my cooking I learned to make it myself and this is the recipe I have tweaked over the years.
Provided by Marsha Gardner @mrdick1950
Categories Puddings
Number Of Ingredients 8
Steps:
- Preheat oven to 325-degrees.
- Cut the ladyfingers in half and spread on a baking sheet. Brown in the oven for 5 minutes per side. Cool.
- With an electric mixer, beat together egg yolks and sugar at high speed until thick. Add mascarpone cheese and Triple Sec and beat by hand until smooth.
- Beat egg white until stiff and fold into mascarpone mixture.
- Dip ladyfingers bottoms into the coffee, cut side down, so they soak up some of the liquid but not enough so that they become mushy. Do not soak too long.
- Place the coffee-soaked ladyfingers, cut side up, in a 2-quart bowl. Cover with half of the mascarpone mixture.
- Sprinkle half of the chocolate and half the almonds over the mascarpone.
- Dip the top half of the ladyfingers into the coffee with the cut side down. Let them soak up some of the liquid, but they should remain firm.
- Place the coffee-soaked ladyfingers, cut side up, on top of the mascarpone-covered ladyfingers. Cover with the remaining mascarpone mixture, chocolate and almonds.
- Cover bowl and refrigerate for at least 6 hours, or overnight, before serving.
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