Liz from A Sweet Baker has an incredible dessert for us today !
It’s Tiramisu AND can I just say that it looks absolutely fabulous!
I won’t keep y’all waiting any longer…
I’m back this month with Tiramisu, a dessert that I’ve been craving for a couple of months now and I finally decided to make it for my birthday, which was last Sunday. I don’t know why I haven’t made this before because it’s one of my favorites. I did make a Tiramisu Cake once, which was okay, but it didn’t compare to the traditional tiramisu.
As I mentioned earlier, I celebrated my birthday last Sunday and I got the perfect gift from my hubby. He got me a brand new macro lens for my camera! I’m so excited to use it and I can’t wait to show you pictures next month with another dessert recipe.
My birthday always comes near the end of August and that also means time to get ready to go back to school for the kiddies and back to work for me. I haven’t even started my back to school supply shopping yet and, quite honestly, I don’t want to think about it for another week! I know I’ll have to though because they’ll be slim-pickins’ if I don’t get into the stores soon!
Anyways, enjoy the rest of summer and I’ll be chatting with you again in September!
- 4 large eggs, separated
- 1 cup plus 1 Tbsp. sugar, 1 Tbsp. is reserved for the whipping cream
- 2 cups mascarpone cheese
- 1-1/2 cups brewed coffee
- 1/2 cup coffee liqueur
- 30-35 store-bought giant ladyfingers, you can use regular, you'll just need more
- 1 cup heavy cream
- cocoa powder
- milk chocolate
- In a large bowl, beat egg yolks and the 1 cup of sugar until light and fluffy. Stir in mascarpone cheese until incorporated.
- In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into mascarpone cheese mixture.
- In a small bowl combine coffee and coffee liqueur. Dip ladyfingers into coffee-liqueur mixture and lay in rows in the bottom of a 9X13-inch dish. Spread half of the mascarpone cream on top. Repeat with dipped lady fingers and spread the remaining mascarpone cream mixture on top.
- In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.
- Dust with cocoa powder and garnish with grated and/or shaved milk chocolate. Refrigerate for at least 4-6 hours, or preferably overnight to allow lady fingers to soak up coffee-liqueur mixture.
Recipe slightly adapted from Gastronomer’s Guide
I love having Liz come and share delicious baking treats with us each month… I must confess that Tiramisu is one of my all time favorite desserts!
Here are some other sweet treats from A Sweet Baker
xoxo~ Liz and Ruthie