Italian Tiramisu

juliacooks

"The best Tiramisu recipe that I have ever had. Better than most Italian restuarants. It is better if it is made the day before you serve it."
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Ingredients

servings
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Directions

  • Prep

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  1. IN A LARGE BOWL, LIGHTLY BEAT THE MASCARPONE TO SMOOTH IT OUT. ADD THE POWDERED SUGAR, CREAM, VANILLA, AND SALT AND USING AN ELECTRIC BEATER, BEAT THIS MIXTURE UNTIL IT IS SMOOTH AND THICKENED LIKE FLUFFY CREAM. USING A 9 BY 13 INCH PAN, OR AN OVAL DISH, LINE DENSLY THE BOTTOM WITH LADYFINGERS, FLAT SIDE DOWN. COMBINE THE COFFEE AND THE RUM IN A CUP. USING A PASTRY BRUSH, LIGHTLY BRUSH HALF OF THE COFFEE/RUM MIXTURE OVER THE LADYFINGERS. COVER WITH HALF OF THE MASCARPONE MIXTURE. SPRINKLE LIBERALLY WITH POWDERED CHOCOLATE. ADD ANOTHER LAYER OF MASCARPONE MIXTURE. SPRINKLE LIBERALLY WITH POWDERED CHOCOLATE. ADD ANOTHER LAYER OF LADYFINGERS, AND REPEAT AS ABOVE. SPRINKLE LIBERALLY WITH THE CHOCOLATE.
  2. IF POSSIBLE, LET IT SIT IN THE FRIDGE OVERNIGHT BEFORE SERVING.
  3. A PERFECT TIRAMISU SHOULD SLICE EASILY, BUT BE A LITTLE SOFT AND PERHAPS EVEN A LITTLE RUNNY WHEN SERVED, RATHER THAN HOLDING ITS SHAPE PERFECTLY.

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