Description:

Classic Italian Dessert blending rich creamy mascarpone, Brandied Espresso, Whipped Cream and Light Delicate Lady Finger Cookies!

Source:

Peek

Serves/Makes:8-10 Servings

Ingredients

• For Espresso Syrup:
• 1/3 cup (80 ml) water
• 1/2 cup (125 ml) sugar
• 2/3 cup (150 ml) strong brewed espresso
• 1/4 cup (60 ml) Italian or domestic brandy
• For Mascarpone Filling:
• 1-1/2 cups (350 ml) heavy whipping cream
• 1/3 cup (80 ml) sugar
• 2 tsp (10 ml) vanilla extract
• 1 lb (.5 kg). Mascarpone Cheese, softened to room temperature
• 1/2 lb (.2 kg). Savoiadi, imported or domestic ladyfingers, or sliced sponge cake
• cocoa powder for dusting

Preparation

• Syrup Directions:
• Combine water and sugar in a small saucepan.
• Bring to a simmer, stirring occasionally to dissolve sugar.
• Remove from heat, cool.
• Add coffee and optional brandy.
• Filling Directions:
• Whip cream with sugar and vanilla until soft peaks form.
• Fold cream into softened mascarpone.
• Assembly Directions:
• Place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish.
• Sprinkle with half the syrup.
• Spread with half the filling.
• Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.
• Cover with plastic wrap and refrigerate for up to 24 hours before serving.
• Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.

Comments

This is my personal favorite recipe for Tiramisu!