Coffee tirami su***

Yield: 10 servings

Measure Ingredient
- G. Granaroli XBRG76A MM:MK VMXV03A
6 Egg yolks
1¼ cup Sugar
1¼ cup Mascarpone cheese, softened
12 ounces Whipped cream or non dairy topping (Cool Whip)
1½ cup Cold espresso coffee
4 tablespoons Brandy
Topping- powdered unsweetend cocoa
48 Ladyfingers (2-7 oz pks)

Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low speed for 2 min. Fold in cream (or whipped topping) Combine coffee and brandy in a bowl. Dip 15 ladyfingers, one by one into brandy mixture and line up on a platter to make a rectangle about 7 by 13". Cover with ½ the mascarpone/cream mixture. Repeat with another layer and top with remaining cream mixture. Sift chocolate on top. With remaining ladyfingers, cut them in half and arrange arround your rectangle with cut side down. The cream around the edges of the layers acts as a "glue". Refrigerate for about 4 hours. To serve, cut into squares.

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