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Venetian Tiramisu

SERVINGS
12 servings
RATE THIS RECIPE
(0)
SERVINGS
12 servings
RATE THIS RECIPE
(0)

Ingredients

  • 4 egg yolks
  • 2 3/4 cup sugar
  • 1 cup container mascarpone
  • 5 1/2 cup cream
  • 2 cup espresso
  • 1/4 cup rum
  • 1 cup package lady fingers
  • Chef notes

    Trattoria Altanella — Venice

    Preparation

    Baking Directions:

    1.

    Whip egg yolks and ¾ cups sugar until pale yellow and tripled in volume.

    Add mascarpone and whip again until light in texture; set aside.

    2. Whip the cream with ¼ cup sugar until stiff peaks form and then fold into egg mixture.

    3. Dissolve ¼ cup sugar in the espresso.

    Dip ladyfingers in espresso and line bottom of a baking dish.

    4. Pour half of the cream mixture on top of the first layer of ladyfingers and drizzle with rum.

    Repeat with remaining ladyfingers, cream and rum.

    Wrap in plastic wrap and refrigerate overnight.

    5. Just before serving, sprinkle tiramisu with an even layer of cocoa powder.