Christie Lynn Gido's Tiramisu
Tiramisu Recipe: Coffee and hazelnut liqueur take this traditional Italian dessert to a new level.
- 24 Lady Fingers (crushed)
- 1 1/2 cups Regular Coffee
- 9 ounces Mascarpone Cheese
- 2 Eggs (whites and yolks separated)
- 4 tablespoons Milk
- 5 tablespoons White Sugar
- 3 tablespoons Coffee Liqueur (divided)
- 3 tablespoons Hazelnut Liqueur
- Cocoa Powder to serve
Who Made It Best?: Tiramisu Edition - 1
4 tablespoons Milk
1 1/2 cups Regular Coffee
3 tablespoons Coffee Liqueur (divided)
5 tablespoons White Sugar
24 Lady Fingers (crushed)
Mix together milk, coffee, 2 tablespoons coffee liqueur and 4 tablespoons of sugar in a bowl. Add the crushed lady fingers to soak.
2 Eggs (whites and yolks separated)
9 ounces Mascarpone Cheese
3 tablespoons Hazelnut Liqueur
Beat together egg yolks and remaining tablespoon of sugar. Add the mascarpone cheese, remaining coffee liqueur and the hazelnut liqueur.
Using a stand mixer or a balloon whisk, whip egg whites until stiff peaks form, then fold into the mascarpone mixture.
Cocoa Powder to serve
Spoon some soaked lady fingers into each ramekin the top with a layer of the mascarpone mixture. Add a second layer of the soaked lady fingers and top with more mascarpone mixture. Cover each with a sprinkling of cocoa powder. Refrigerate for at least 3 hours before serving.