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Chef Frank's Tiramisu

1 CUP EGG YOLKS (liquid pasteurized preferred OR high-quality cage free organic)
2 CUPS GRANULATED SUGAR
2 LBS. MASCARPONE CHEESE
3 – 7 OZ PKG. LADYFINGERS
2 CUPS COLD ESPRESSO
1 oz LIQUEUR (OPTIONAL)-- KAHLUA, TUACA
COCOA POWDER (BOTTOM & TOP DUSTING)

Combine egg yolks, 2 T. Espresso, sugar, and liqueur if using, in a mixing bowl. Beat until thick and lemon colored, about 3 minutes. Add mascarpone and mix until combined, 3-4 minutes, and fluffy and stiff.

Dip ladyfingers in espresso until wet, about 3 seconds. Do not over soak. Arrange ladyfingers nice and snug on bottom of pan (lightly sprayed with vegetable spray.) Spoon half of mascarpone mixture over ladyfingers and spread evenly. Repeat process. Dust with cocoa powder. Refrigerate. Must set for at least 4 hrs. before serving.

Presented by Chef Frank Aloise, Cappuccino's

12/11/2017

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