Classic tiramisu

Yield: 12 servings

Measure Ingredient
Bon Appetit 12-95
2 eaches Pk (4.4oz) Champagne biscuits-dry lady finger like biscuits
2½ cup Hot water
¼ cup Sugar
5 teaspoons Instant espresso powder
¼ cup Brandy
2 eaches Tb vanilla
7¾ ounce To 8 container mascarpone cheese*
3 eaches Tb sifted powdered sugar
1 cup Chilled whipping cream
2 eaches Tb cocoa
Espresso beans, optional


*If unavailable, substitute 8 ounces cream cheese, blended with ¼ cup whipping cream and 2½ tablespoons sour cream.

Layer biscuits in the bottom of a 13X9X2" Pyrex dish. Dissolve sugar and espresso powder in water. Add brandy and vanilla. Pour 1 cup over biscuits.

Beat cheese and 2 tablespoons powdered sugar until creamy. Beat whipping cream in another bowl using clean beaters until peaks form.

Gently fold into cheese mixture, half at a time. Spread evenly over biscuits. Using enough biscuits to cover tiramisu, dip in remaining espresso mixture and arrange in asingle layer over top. Cover and refrigerate several hours or overnight.

Combine cocoa and remaining powdred sugar. Sift evenly over top.

Garnish with espresso beans, if desired.

Shared by Carolyn Shaw 12-95

Submitted By CAROLYN SHAW On 12-15-95

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