Tiramisu
1-2 pkgs of ladyfingers
3 fluid oz strong coffee or instant espresso
3 fluid oz brandy or rum ( or your favorite liqueur)
1 1/2 lbs mascarpone cheese at room temperature
1 1/2 c powdered sugar
1/4 to 1/2 c cocoa powder, unsweetened
Line the bottom and sides of a 9.5 inch springform pan with ladyfingers. Blend the espresso/coffee and liqueur, and sprinkle on the ladyfingers. Mix the mascarpone and sugar. Beat until fluffy, and the sugar is dissolved. Spread 1/3 on the ladyfingers. Add another layer of ladyfingers and cheese. Repeat this process, ending with cheese on top. Using a wire strainer, sprinkle cocoa powder evenly on top of the tiramisu. Cover and refrigerate at least 2 hours before serving.
Can be also made in a 9 x 5 loaf pan or 9 x 13 cake pan or in a trifle bowl.
3 fluid oz strong coffee or instant espresso
3 fluid oz brandy or rum ( or your favorite liqueur)
1 1/2 lbs mascarpone cheese at room temperature
1 1/2 c powdered sugar
1/4 to 1/2 c cocoa powder, unsweetened
Line the bottom and sides of a 9.5 inch springform pan with ladyfingers. Blend the espresso/coffee and liqueur, and sprinkle on the ladyfingers. Mix the mascarpone and sugar. Beat until fluffy, and the sugar is dissolved. Spread 1/3 on the ladyfingers. Add another layer of ladyfingers and cheese. Repeat this process, ending with cheese on top. Using a wire strainer, sprinkle cocoa powder evenly on top of the tiramisu. Cover and refrigerate at least 2 hours before serving.
Can be also made in a 9 x 5 loaf pan or 9 x 13 cake pan or in a trifle bowl.
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