ADVERTISEMENT
ITALIAN TIRAMISU FOR A CROWD
Ingredients:
9 Egg yolks (160 grams)
1/2 cup (99 grams) Sugar
1/3 cup (74 grams) Amaretto liqueur
16 ounces (460 grams) Mascarpone, soft space Temperature
2 and 1/4 cups (511 grams) heavy whipping cream
2 tablespoons (22 grams) powdered sugar
2 cups (454 grams) freshly brewed strong coffee
1 ounce (28 grams) dark chocolate
1/3 cup (28 grams ) Dutch cocoa powder, plus more for dusting
1/4 cup Kahlua liqueur (68 grams)
1 teaspoon vanilla extract
48 hard cookies
Instructions:
Place a large heatproof bowl over a pot of simmering water Make sure the Make sure the bowl sits squarely on the pan and that the bottom of the bowl does not touch the boiling water. Add the egg yolks and sugar to the bowl and mix with a whisk. Add the amaretto and continue beating until the mixture is very thick and almost doubles in volume (about 10 minutes).
Remove from the heat and gradually stir in the mascarpone until the mixture is smooth and the cheese is completely mixed. Put aside.In a cold bowl, beat the cream and powdered sugar with an electric mixer on medium speed. Beat until medium-soft peaks form. Then add the whipped cream to the mascarpone mixture and mix well.
In a small saucepan, combine hot coffee, chocolate and cocoa powder. Whisk well to melt the chocolate and mix the ingredients evenly.Then add Kahlua and vanilla. Allow the mixture to cool for about 5 minutes.
ADVERTISEMENT
Quickly dip each sponge cake into the coffee mixture and place in a single layer in the bottom of a 9-by-13-inch baking dish. Be careful not to soak the ladyfingers for too long or you will end up with a soggy tiramisu
Spread half of the mascarpone cream mixture over the ladyfingers and smooth the top with a spatula.Repeat the process with a second layer of coffee-dipped sponge cake, then top with the remaining mascarpone cream.
Refrigerate for at least 4 hours before serving. Sprinkle with cocoa powder before serving!
