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Categories:
eggs sugar Mascarpone chocolate chip boiling water brown sugar Espresso powder cocoa powder coffee liqueur Savoiardi cookies chocolate
Viewed: 31 - Published at: 9 years agoIngredients
- 6 eggs, room temperature
- 1 cup granulated sugar
- 4 cups mascarpone, room temperature
- 1 cup miniature chocolate chip (optional if you don't want the texture of chips in your dessert)
- 6 cups boiling water
- 3/4 cup brown sugar
- 1/2 cup instant espresso powder
- 3 tablespoons cocoa powder
- 1/2 cup coffee liqueur
- 2 (14 ounce) packages Savoiardi cookies (hard Italian ladyfingers)
- 1/4 - 3/4 cup finely grated chocolate, just enough to dust the top
Method
- In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine.
- Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
- Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes.
- Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.
- Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.
- When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9x 13-inch baking dish. NOTE: dipping the cookies makes for a wetter dessert, alternately you can brush both sides with the syrup, using a pastry brush. Use as much or as little as you like.
- Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. ** For more stability, lay the second layer of cookies in the opposite direction of the first layer.
- Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice. *I chilled overnight.
- Top the tiramisu with finely grated chocolate. Cut into squares and serve.