Coffee Tirami Su***
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- Dip
- 4 tablespoon Brandy
- 1 1/4 cup Sugar
- 12 ounce Whipped cream or non dairy
- 48 Ladyfingers (2-7 oz pks)
- 1 1/2 cup Cold espresso coffee
- Topping- powdered unsweetend
- 6 Egg yolks
- 1 1/4 cup Mascarpone cheese -- softened cocoa
- topping (Cool Whip)
- Cut
- Chocolate
- G. Granaroli XBRG76A
Contains
EggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low speed for 2 min. Fold in cream (or whipped topping) Combine coffee and brandy in a bowl. Dip 15 ladyfingers, one by one into brandy mixture and line up on a platter to make a rectangle about 7 by 13 ". Cover with 1/2 the mascarpone/cream mixture. Repeat with another layer and top with remaining cream mixture. Sift chocolate on top. With remaining ladyfingers, cut them in half and arrange arround your rectangle with cut side down. The cream around the edges of the layers acts as a "glue". Refrigerate for about 4 hours. To serve, cut into squares.
Plating
Cookware for this recipe
-
Mixing bowl
-
Whisk
-
Chef's knife
-
Spatula
-
Sieve