Over Christmas break, I spent a week at my parents house. My mom, my sisters, and I did a lot of cooking. One night we had an Italian-themed dinner so my mom had got me the ingredients to make tiramasu. I had never made tiramisu before, but I have sure ate a lot of it. I know everyone is trying to watch what they eat this month because of the cookie and dessert overload last month, but if there is a special occasion you need to make dessert for, this should be it! It’s amazingly good and easy to make!
2 cups of strong coffee
4 tbsp of armaretto
1 1/2 tbsp instant espresso powder
4 tbsp of sugar
2 8oz containers of mascarpone cheese
2 packages of ladyfingers
Dutch-processed cocoa powder (to sprinkle on top)
Bar of semi-sweet or bittersweet chocolate (to grate on the top)
In a baking dish or wide bowl, mix together strong coffee, amaretto, and instant espresso powder; stir until espresso powder is dissolved. In a metal or glass bowl, whisk the 3 egg yolks, gradually adding in 4 tablespoons of sugar until pale yellow, save egg whites for later. This will take about 3-4 minutes. In a stand mixer bowl beat the three egg whites with whisk attachment until fluffy, about 5 minutes. While egg whites are being whipped, mix in marscarpone to egg yolk mixture until smooth. Once egg whites are fluffy, add them into egg yolk/marscarpone mixture.
Dip ladyfingers into coffee mixture for about 3-4 seconds and line a 9×13 inch baking pan with cookies. Once the bottom of the pan is covered add a layer of the mascarpone mixture (about half the mixture). Sprinkle with a layer of dutch-processed cocoa powder. Repeat to make another layer (ladyfingers, marscarpone, cocoa powder.)