Tiramisu

Tiramisu

"Make this classic dessert at home. You can't go wrong with espresso and chocolate!"
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Ingredients

35 m servings 660 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 660 kcal
  • 33%
  • Fat:
  • 47.4 g
  • 73%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 272 mg
  • 91%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium bowl, stir together the espresso, 3 tablespoons brandy (or the 1 teaspoon vanilla) and the brown sugar; set aside. In a double boiler, beat together the egg yolks, 2/3 cup granulated sugar and 1/2 cup cream over simmering water until the mixture lightens in color and thickens, about 7 minutes. Transfer the insert to a larger bowl filled with ice water. Whisk until cold, about 5 minutes. Whisk in the mascarpone and the remaining 1 tablespoon brandy until smooth.
  2. Dip half of the ladyfingers, one at a time, into the reserved espresso mixture and lay them flat in a single layer on the bottom of an 8-inch square baking dish. Spread half the mascarpone mixture on top. Repeat with the other half of the ladyfingers and the remaining mascarpone mixture. Refrigerate for 2 hours.
  3. Using an electric mixer, beat the remaining 3/4 cup cream and 1 tablespoon granulated sugar on medium speed until stiff peaks form. Spread the whipped cream onto the chilled tiramisu, and, using a small strainer, dust the whipped cream with the cocoa. Top with the chocolate curls. Cut into rectangles.

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