- 3/4 c Espresso coffee, cooled
- 6 Egg yolks
- 6 T Sugar
- 4 ctn Mascarpone cheese (100g each)
- 2 T Brandy|
- 8 oz Bittersweet chocolate, chopped or coarsely grated
- Ladyfingers split lengthwise
The best Tiramisu I’ve ever had was in Switzerland. I’ve experimented with recipes over the years trying to duplicate that creamy delight – after a couple of modifications I came up with this – it’s fabulous! (warning-the egg yolks are not cooked).
Preheat oven to 375°F. Arrange ladyfingers on baking sheet. Bake until toasted, about 5 minutes. Arrange ladyfingers in a 2 quart oval or rectangular serving dish. Brush lightly with espresso.
In mixing bowl, beat egg yolks and sugar at medium speed with electric mixer until thick and lemon colored. Add Mascarpone and brandy. Stir gently. Pour over ladyfingers. Cover with grated chocolate. Refrigerate at least a couple of hours before serving.
h3. Wine Recommendation
Champagne or Kahlua.