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Tiramisù

Prep

Cook

Total

Yield 10

Ingredients

Instructions

  1. Make the espresso and let cool to room temperature. If you don't want the caffeine, you can use decafinated.
  2. Place the egg yolks in a large bowl. Add sugar, and using a hand held blender whip until light yellow and smooth. About five minutes.
  3. Add the marscapone and blend until smooth.
  4. Break a cookie in half and quickly dip each half into the coffee, flipping it over. The trick is to let it absorb some coffee, but not too much. Lady fingers can get mushy very easily and if you let them absorb too much coffee your tiramisu will be all soggy.
  5. Place 1 cookie (broken in half) in the bottom of the cup. Repeat for each cup.
  6. Then place a large heaping tablespoon full of the marscapone mixture on top of that, making sure to cover the cookie. Repeat for each cup.
  7. Follow with another cookie per cup, and another layer of marscapone. You should have just enough.
  8. Grate the chocolate or cut on a board with a chopping knife. I like using real chocolate, not cocoa powder which some recipes call for, since it gives a variety of texture and just tastes better.
  9. Place in the refrigerator for at least 2 hours.

Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2015/08/tiramisu/