Ingredients with Measurements:
- 6 egg yolks
- 3/4 cup granulated sugar
- 2/3 cup Grappino liqueur
- 1 1/4 cups mascarpone cheese
- 1 3/4 cups heavy cream
- 2 cups brewed espresso, cooled
- 24 ladyfingers
- Cocoa powder for dusting
Special equipment needed:
- Electric mixer
- 9x13 inch baking dish
Step-by-step instructions:
1. In a large bowl, beat the egg yolks and sugar with an electric mixer until light and fluffy.
2. Add the Grappino liqueur and mascarpone cheese to the bowl and mix until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the mascarpone mixture.
5. Dip the ladyfingers into the cooled espresso and arrange them in a single layer in the bottom of a 9x13 inch baking dish.
6. Spread half of the mascarpone mixture over the ladyfingers.
7. Repeat with another layer of espresso-dipped ladyfingers and the remaining mascarpone mixture.
8. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
9. Before serving, dust the top of the tiramisu 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: 460
Fat per serving: 32g
Saturated fat per serving: 19g
Cholesterol per serving: 250mg
Sodium per serving: 60mg
Carbohydrates per serving: 32g
Fiber per serving: 0g
Sugar per serving: 25g
Protein per serving: 6g
Substitutions for ingredients:
- You can substitute the Grappino liqueur with any other sweet liqueur such as amaretto or Frangelico.
- If you can't find mascarpone cheese, you can use cream cheese as a substitute.
Variations:
- You can add a layer of sliced strawberries or raspberries between the layers of ladyfingers and mascarpone mixture.
- Instead of cocoa powder, you can sprinkle chopped nuts or grated chocolate on top of the tiramisu.
Tips and tricks:
- Make sure the espresso is cooled before dipping the ladyfingers to prevent them from getting too soggy.
- Use a spatula to spread the mascarpone mixture evenly over the ladyfingers.
- Refrigerate the tiramisu for at least 2 hours 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 ramekins for a more elegant presentation.
Garnishes:
You can garnish the tiramisu with fresh berries or mint leaves.
Pairings:
This tiramisu pairs well with a sweet dessert wine such as Moscato or a cup of espresso.
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 heavy cream to thin it out.
- If the ladyfingers are too soggy, dip them in the espresso for only a few seconds.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the tiramisu in the refrigerator 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 in the 1960s.
Flavor profiles:
This Grappino-Laced Tiramisu is sweet and creamy with a hint of coffee and a subtle grape flavor from the Grappino liqueur.
Serving suggestions:
Serve this tiramisu as a dessert after a dinner party or as a special treat for a romantic dinner.
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Region: Italian