Sostanza's Tiramisu
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 5 cups espresso
- 6 tablespoons cognac -- or brandy
- 17 ounces mascarpone
- 1 tablespoon vanilla
- 2 egg yolks
- Dip
- 1 cup semisweet chocolate -- grated
- 2 packages champagne biscuits -- (about 40)
- 2 cups whipping cream
- 1 cup granulated sugar
Contains
GlutenEggsMilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
- 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.
- 1. Cream mascarpone with the sugar, egg yolks, vanilla and 2 tablespoons Cognac.
- 2. In another bowl, whip the cream until stiff. Carefully fold in the mascarpone mixture. Keep cool.
- 3. When the espresso is cool, add the remaining 4 tablespoons of Cognac.
- 4. Using a 9-by-16-inch sheet pan (it should have 1-inch edges), spread a quarter-inch layer of the mascarpone cream about five inches wide down the middle. (There will be space on either side of the pan.) Dip the biscuits lightly into the espresso and place in a row atop the mascarpone mixture the entire length of the pan. Using a spatula, spread a half-inch layer of the mascarpone cream over the biscuits. Sprinkle with a fourth of the grated chocolate. Repeat for 2 more layers, topping the final layer with the grated chocolate. Facing the biscuits in different directions in each layer will make the dessert firmer for slicing. Chill several hours to overnight.
Plating
Cookware for this recipe
-
Baking tray
-
Mixing bowl
-
Whisk
-
Chef's knife
-
Cutting board
-
Grater
-
Spatula