Ingredients with Measurements:
- 6 egg yolks
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/2 cup Crème de Noyaux liqueur
- 2 cups strong brewed coffee
- 24 ladyfingers
- Cocoa powder for dusting
Special equipment needed:
- Electric mixer
- 9x13 inch baking dish
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a mixing bowl, beat the egg yolks and sugar together until light and fluffy.
2. In another mixing bowl, beat the heavy cream until stiff peaks form.
3. In a third mixing bowl, beat the mascarpone cheese until smooth.
4. Fold the mascarpone cheese into the egg yolk mixture.
5. Gently fold in the whipped cream.
6. Add the Crème de Noyaux liqueur and mix until well combined.
7. Dip the ladyfingers into the brewed coffee and place them in a single layer in the bottom of a 9x13 inch baking dish.
8. Spread half of the mascarpone mixture over the ladyfingers.
9. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
10. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
11. Before serving, dust the top with cocoa powder.
Time:
Preparation time: 30 minutes
Cooking time: None
Chilling time: 4 hours or overnight
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 12.
Nutritional information:
Calories per serving: 345
Fat per serving: 21g
Carbohydrates per serving: 28g
Protein per serving: 6g
Substitutions for ingredients:
- If Crème de Noyaux liqueur is not available, amaretto liqueur can be used as a substitute.
- Ladyfingers can be substituted with sponge cake or pound cake.
Variations:
- Add a layer of sliced strawberries or raspberries between the layers of ladyfingers and mascarpone mixture.
- Substitute the coffee with espresso for a stronger coffee flavor.
- Add a layer of chocolate ganache on top of the mascarpone mixture before dusting with cocoa powder.
Tips and tricks:
- Be sure to dip the ladyfingers quickly in the coffee to avoid them becoming too soggy.
- Use room temperature ingredients to ensure a smooth and creamy mascarpone mixture.
- For a stronger Crème de Noyaux flavor, add an additional 1/4 cup of the liqueur.
Storage instructions:
Cover the dish with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
This recipe is served chilled and does not require reheating.
Presentation ideas:
Serve the Crème de Noyaux Tiramisu in individual glasses or bowls for a more elegant presentation.
Garnishes:
Garnish with fresh berries or mint leaves.
Pairings:
This dessert pairs well with a cup of coffee or espresso.
Suggested side dishes:
This dessert can be served as a standalone dish.
Troubleshooting advice:
- If the mascarpone mixture is too thick, add a tablespoon of heavy cream at a time until desired consistency is reached.
- If the ladyfingers become too soggy, reduce the amount of time they are dipped in the coffee.
Food safety advice:
Be sure to refrigerate the dessert at 40°F or below to prevent bacterial growth.
Food history:
Tiramisu is a popular Italian dessert that originated in the Veneto region of Italy in the 1960s.
Flavor profiles:
This dessert has a rich and creamy flavor with hints of coffee and almond from the Crème de Noyaux liqueur.
Serving suggestions:
Serve the Crème de Noyaux Tiramisu chilled for the best flavor.
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Region: Italian