Oct 8, 2012
This easy-to-assemble Italian trifle with rich mascarpone cheese and espresso infused savoiardi biscuits is sinfully delicious.
2 cups espresso
1/2 cup sambuca liqueur
5 eggs, separated
2/3 cup sugar
1 pound container mascarpone cheese
About 1 pound package savoiardi biscuits or lady fingers
1/4 cup cocoa
Combine espresso and sambucca in a bowl. Set aside and let cool.
Add egg yolks and sugar to a bowl. Beat until thick and lemony in colour. Add mascarpone and beat until smooth.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold egg whites into the mascarpone mixture.
One at a time, lightly dip cookies in the cooled espresso mixture. (If you immerse the cookies in the espresso mixture, the cookies will get too soggy.) Place a single layer of dipped cookies in the bottom of 13-inch x 9-inch pan.
Layer half the mascarpone mixture over the layer of cookies and sprinkle with 2 tbsp. cocoa. Add another layer of coffee-dipped cookies, then remaining mascarpone mixture. Sprinkle with remaining 2 tbsp. cocoa.
Cover and let tiramisu set in refrigerate for 12 to 24 hours. Serve.
Note: if you do not want to use raw eggs in the tiramisu, cook yolks with sugar over double boiler until reaches the ribbon stage and substitute 2 cups of whipped cream for the egg whites.
Yield: 8 to 10 servings.