Ingredients with Measurements:
- 6 egg yolks
- 1 cup granulated sugar
- 1 1/2 cups mascarpone cheese
- 1 3/4 cups heavy cream
- 2 cups brewed espresso, cooled
- 1/2 cup Monte Veronese cheese, grated
- 24 ladyfingers
- Cocoa powder for dusting
Special equipment needed:
- Electric mixer
- 9x13 inch baking dish
Step-by-step instructions:
1. In a large bowl, whisk together the egg yolks and sugar until pale and thick.
2. Add the mascarpone cheese and whisk until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. 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. Sprinkle half of the grated Monte Veronese cheese over the mascarpone mixture.
8. Repeat with another layer of dipped ladyfingers, mascarpone mixture, and grated cheese.
9. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
10. 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:
Serves 8-10 people.
Nutritional information:
Calories: 480
Fat: 32g
Saturated Fat: 19g
Cholesterol: 245mg
Sodium: 80mg
Carbohydrates: 41g
Fiber: 1g
Sugar: 28g
Protein: 7g
Substitutions for ingredients:
- Instead of Monte Veronese cheese, you can use Parmesan or Pecorino Romano cheese.
- If you don't have mascarpone cheese, you can substitute with cream cheese.
Variations:
- Add a layer of sliced strawberries or raspberries between the layers of ladyfingers and mascarpone mixture.
- Use chocolate or coffee-flavored ladyfingers instead of plain ones.
- Add a splash of amaretto or rum to the espresso for extra flavor.
Tips and tricks:
- Make sure the espresso is cooled before dipping the ladyfingers to prevent them from becoming too soggy.
- Be gentle when folding the whipped cream into the mascarpone mixture to avoid deflating the cream.
- Dust the cocoa powder on top of the tiramisu just before serving to prevent it from getting absorbed into the mascarpone mixture.
Storage instructions:
Cover the dish with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Tiramisu is best served cold and does not need to be reheated.
Presentation ideas:
Serve the tiramisu in individual glasses or bowls for a more elegant presentation.
Garnishes:
Top with fresh berries or a sprig of mint for a pop of color.
Pairings:
Serve with a cup of espresso or a glass of sweet dessert wine.
Suggested side dishes:
Tiramisu is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the mascarpone mixture is too thick, add a splash of heavy cream to thin it out.
- If the ladyfingers become too soggy, reduce the amount of time you dip them in the espresso.
Food safety advice:
Make sure to refrigerate the tiramisu at 40°F or below to prevent bacterial growth.
Food history:
Tiramisu originated in Italy in the 1960s and has since become a popular dessert around the world.
Flavor profiles:
Creamy, sweet, and slightly bitter from the cocoa powder and espresso.
Serving suggestions:
Serve chilled for the best flavor and texture.
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Region: Italian