Popularized by the movie 'Sleepless In
Seattle,' this dessert has since become an all-American favorite.
Easy to assemble, this version requires no cooking.
Traditional-Style
Tiramisu
- 2 1/2 cups coffee
10 tablespoons vanilla-flavored syrup (see note) - divided use
4 large egg yolks*
3 tablespoons superfine sugar
1 pound mascarpone cheese
4 packages lady fingers (1 dozen per package)
1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa
- In a shallow dish mix
coffee with 2 tablespoons of the vanilla syrup.
- In a separate bowl, whisk
egg yolks and sugar together until pale. Add mascarpone, one
large spoonful at a time, mixing gently to keep the mixture light
and airy. Add remaining vanilla syrup and mix in gently.
- Dip about half of the
ladyfingers into coffee mixture and use to line the bottom of
a 10-inch springform cake pan. Spoon half the mascarpone mixture
on top and sprinkle with half of the cocoa powder. Repeat layers,
ending with a sprinkling of cocoa powder on top.
- Refrigerate for at least
2 hours. When ready to serve, release the springform and serve
sliced from the metal base.
Makes 8 servings.
Notes:
Vanilla syrup can be bought
in most specialty coffee shops and many supermarkets. (For a
more traditional, take on the recipe, substitute dry sherry for
the vanilla syrup.)
For salmonella-safe egg
yolks or whole eggs you will need:
- a small, heavy saucepan
- a heatproof, 2-cup glass
measuring cup
- a large stainless steel
mixing bowl
- wooden or plastic stirring
spoon
- a quick-read kitchen thermometer
Perform the following steps
and set aside:
- ·Place eggs or
yolks in saucepan. Add liquid from recipe (2 tablespoons of liquid
per yolk). Stir gently just to combine.
- ·Fill measuring
cup 2/3 full with boiling-hot water.
- ·Prepare the bowl
by half-filling it with ice water.
Heat eggs or yolks over
very low heat, stirring constantly, until the mixture reaches
160°F. Between each use, rinse off thermometer in the hot
water. When desired temperature is reached, place saucepan in
bowl of ice water to stop heating process. When cool, proceed
with recipe. OR, substitute 1/2 cup egg substitute for the egg
yolks.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
