Tiramisu Recipe6 tablespoons of very strong espresso coffee
1 tablespoon of brandy or grappa
3 large eggs at room temperature separated
½ cup of vanilla sugar
8oz mascarpone at room temperature
About 24 savordi or lady fingers
1oz bitter sweet chocolate preferably Lindt excellence
In a small bowl, combine coffee and brandy, set aside.
In a bowl of an electric mixer fitted with a whisk, whisk egg whites until stiff and glossy but not dry, set aside.
In a clean electric mix bowl fitted with a whisk, combine egg yolks and vanilla sugar and whisk until thick and lemon colored, about 2 minutes.
Add the mascarpone and whisk to blend.
With a large spatula carefully fold the egg whites into the mascarpone mixture.
Place in single layer of 12 ladyfingers (2 rows, 6 each end to end) in a 10 inch square baking dish or a flat platter.
Dip pastry brush into the coffee mixture and soak biscuits with the liquid.
Spread about ½ of the mascarpone cream over the biscuits.
Sprinkle with about ½ of the grated chocolate.
Repeat with a 2nd layer of biscuits, brush the biscuits with remaining liquid and cover with the remaining mascarpone cream.
Reserve the final sprinkling of chocolate for serving time.
Cover and refrigerate for at least 3 hours, allowing the cream to firm up slightly and the biscuits to absorb some of the liquid. (can also be prepared a day in advance).
To serve, divide the Tiramisu into rectangular slices and transfer to chilled desert plate.
Sprinkle with remaining grated chocolate and serve immediately.
To make vanilla sugar, open a vanilla bean and put it in a container of sugar (about 4 cups).
I keep a container of it with the bean in it. Its good in coffee and other things.
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