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Sep 01, 2008 at 10:22AM vs Sep 01, 2008 at 10:53AM
Tiramisu
- 6 egg yolks
- ½ c. white sugar
- 1/3 c. brandy (1/4 c. + extra)
- 1/3 c. Marsala or coffee (1/4 c. + extra)
- 1 lb ricotta
- 1 ½ c. whipping cream
- ¾ c. extra strong coffee
- 24 giant Italian ladyfingers
- 4 oz. semi-sweet chocolate, grated
Beat egg yolks until light; add sugar and mix until smooth (about 5 min). Mix in ¼ c. of the brandy and ¼ c. of the Marsala or coffee. Boil mixture in double boiler for 7 min or until thickened over gently boiling water, then let cool.
In a separate bowl, beat cheese until smooth, then fold in egg mixture. Whip yolk mixture. Whip cream and fold it gradually into cheese/egg mixture. Combine remaining coffee or Marsala, remaining brandy, and ¾ c. extra strong coffee and put into little bowl.
So now you have a bowl with a cheese/egg/cream mixture in itgradually.
In a small bowl, combine remaining coffee or Marsala, remaining brandy, and a¾ c. extra strong coffee and put into little bowl.
Begin with coffee and brandy in it.
Begin layering your Tiramisu. Arrange half of ladyfingers in dish and drizzle half of coffee/brandy mix over ladyfingers. Spread half the cream mix on top. Arrange the last half of ladyfingers on top; drizzle the last half of coffee; spread the last half of the cream mix on top. Top with grated chocolate.
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I.e. your Tiramisu should go ladyfingers >coffee >cream >ladyfingers >coffee >cream >grated chocolate).
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Cover and let chill overnight.