top of page
Search

Tiramisu

Serves 6

3 large eggs, separating whites and yolks 1/2 cup sugar 1 cup espresso or strong coffee 8 ounces Mascarpone 1/8 cup cocoa ¼ cup grated semisweet chocolate 20 ladyfingers (toasted) or biscotti


1 Combine 3 egg yolks, 1 Tablespoons of the espresso, and sugar in large mixing bowl. Beat 2-3 minutes. Add mascarpone and beat 3-5 minutes or until consistency is smooth.

2 In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks. Gently fold into Mascarpone mixture.

3 Pour the rest of espresso into flat dish, dip one side of each Ladyfinger, and layer on bottom of dish. Spread 1/2 Mascarpone mixture and sprinkle with cocoa and grated chocolate. Layer ladyfingers and finish with a Mascarpone layer, cocoa then grated chocolate. Sprinkle and refrigerate at least 24 hours before serving.

Recent Posts

See All

Shortbread Cookies

½ pound (2 sticks) unsalted butter, softened ½ cup sugar 2 ½ cups all purpose flour Preheat oven to 325F. Line two cookie sheets with parchment or wax paper Beat the butter in a mixer with the paddle

Rice Pudding

Serves 6 1 cup water 1/2 cup long-grain white rice 4 cups whole milk 1/2 cup sugar 3 (4-inch) strips lemon zest 1 (3-to 4-inch) cinnamon stick 1/2 teaspoon pure vanilla extract Garnish: ground

Fruit Tart

8-9 servings 1 baked tart shell (8-9″, square or round, but about 1/2 inch deep) Pastry Cream: 1 cup half-and-half 3 egg yolks 1/4 cup sugar pinch salt 2 tablespoons all-purpose flour 2 tablespo

bottom of page