Ingredients with Measurements:
- 6 egg yolks
- 3/4 cup granulated sugar
- 2/3 cup Bastardo del Grappa liqueur
- 1 1/2 cups mascarpone cheese
- 2 cups heavy cream
- 24 ladyfingers
- 1/2 cup strong espresso or coffee
- Cocoa powder for dusting
Special equipment needed:
- Electric mixer
- 9x13 inch baking dish
Step-by-step instructions:
1. In a large mixing bowl, beat the egg yolks and sugar together until light and fluffy.
2. Add the Bastardo del Grappa liqueur and mix until well combined.
3. Add the mascarpone cheese and mix until smooth.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the mascarpone mixture until well combined.
6. Dip the ladyfingers into the espresso or coffee and place them in a single layer in the bottom of a 9x13 inch baking dish.
7. Spread half of the mascarpone mixture over the ladyfingers.
8. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
9. Cover and refrigerate for at least 2 hours or overnight.
10. Before serving, dust the top with cocoa powder.
Time:
Preparation time: 30 minutes
Cooking time: 0 minutes
Chilling time: 2 hours or overnight
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 480
Total Fat: 35g
Saturated Fat: 20g
Cholesterol: 265mg
Sodium: 70mg
Total Carbohydrates: 32g
Dietary Fiber: 0g
Sugars: 22g
Protein: 7g
Substitutions for ingredients:
- Instead of Bastardo del Grappa liqueur, you can use any other coffee or chocolate liqueur.
- If you can't find mascarpone cheese, you can substitute it with cream cheese.
Variations:
- You can add a layer of sliced strawberries or raspberries between the layers of ladyfingers and mascarpone mixture.
- You can also add a layer of chocolate ganache on top of the mascarpone mixture before dusting with cocoa powder.
Tips and tricks:
- Make sure to dip the ladyfingers quickly into the espresso or coffee to avoid them becoming too soggy.
- Use a spatula to spread the mascarpone mixture evenly over the ladyfingers.
- Refrigerate the tiramisu for at least 2 hours or overnight to allow the flavors to meld together.
Storage instructions:
Cover the tiramisu with plastic wrap and store in the refrigerator for up to 3 days.
Reheating instructions:
This tiramisu is best served cold and does not need to be reheated.
Presentation ideas:
Serve the tiramisu in individual glasses or bowls, topped with a dusting of cocoa powder and a fresh mint leaf.
Garnishes:
Fresh berries, shaved chocolate, or whipped cream can be used as garnishes.
Pairings:
This tiramisu pairs well with a strong espresso or coffee.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
- If the mascarpone mixture is too thick, you can add a tablespoon of milk to thin it out.
- If the ladyfingers become too soggy, they can be difficult to work with. Be sure to dip them quickly and only until they are lightly coated.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Refrigerate the tiramisu at 40°F or below to prevent bacterial growth.
Food history:
Tiramisu is a classic Italian dessert that originated in the Veneto region of Italy. It is traditionally made with ladyfingers dipped in coffee, layered with a mixture of mascarpone cheese, eggs, and sugar, and dusted with cocoa powder.
Flavor profiles:
This tiramisu has a rich and creamy texture with a strong coffee and chocolate flavor, balanced by the sweetness of the mascarpone cheese and Bastardo del Grappa liqueur.
Serving suggestions:
This tiramisu is perfect for a special occasion or dinner party. It can be served as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Italian