Tiramisu
Ingredients
Directions
Beat together the egg yolks and sugar until pale yellow using an electric mixer on high speed, 5-7 minutes.
Add the mascarpone cheese and beat until thickened and smooth, 3-4 minutes.
In another bowl with clean beaters, whip the cream until soft peaks form.
Fold the whipped cream into the yolk mixture using a rubber spatula until thoroughly blended.
Stir together the espresso and liqueur in a small bowl.
Arrange the lady fingers in a single layer of the bottom of a 9 by 13 inch glass dish.
Brush some of the espresso mixture evenly over the ladyfingers. Turn the ladyfingers over and brush again until each one is almost soaked through with the espresso mixture.
If using raspberries, arrange them around the edge.
Spoon some of the mascarpone mixture over the ladyfingers to make an even layer 1/2 inch thick.
Place the remaining ladyfingers over the mascarpone layer and brush their tops with the espresso mixture.
If using raspberries, arrange them around the edge.
Spoon the remaining mascarpone mixture on top, smoothing to cover completely.
Cover and chill for at least 6 hours and up to 2 days before serving.
To serve, use a fine mesh sieve to sift a light dusting of cocoa over the top.
Use a large serving spoon to scoop portions of the tiramisu onto individual plates.
tried the recipe, yum-yum!!!