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Tiramisu (Updated Recipe)

 This is my tiramisu recipe updated with using espresso mascarpone cheese. I also dusted cocoa powder on top of the first layer of cheese mixture.

  Ingredients: 

500gr Espresso Mascarpone cheese (approx. 1 lb.)

6 pasteurized eggs

2 packages lady fingers

3 Tablespoons sugar

2 oz vanilla extract

6 cups coffee, espresso sized cups (about 8 oz)

4 Tablespoons powdered unsweetened cocoa.


Directions:

1. Bring all ingredients to room temperature. 

2. Make the espresso and poor it into shallow flat-bottomed bowl. 

3. Add vanilla extract, one teaspoon cocoa, and allow to cool to room temperature.

4. Separate egg yolks and whites. 

5. In the first mixing bowl, beat egg yolks and sugar until creamy white. Add mascarpone and 1 tsp vanilla extract and mix until blended. Leave this mixture in the bowl.

6. In the second mixing bowl, beat eggs whites until fluffy. If you use pasteurized eggs, this may take a while. Fold beaten egg whites into mascarpone mixture.  Mix only enough to blend. Over mixing will deflate the egg whites.

7. Quickly dip a lady finger in the espresso bowl. To get the right amount of espresso on the cookie, lay the finger flat in the bottom of the bowl sugared side UP and immediately pull it out. 

8. Place each finger flat in the bottom of the pan sugar side DOWN. The cookie will quickly absorb the espresso. If you soak the cookie in the espresso you will end up with soggy ones instead of moist.

9. Build a layer of dipped savoiardi across the bottom of the pan. If some do not look 'dark' from the espresso, spoon a few more drops of espresso on top. Any espresso left in the bottom of the pan will be absorbed.  Too much espresso will turn the fingers into a soggy mess.

10. Spoon a layer of egg/mascarpone mixture across the layer of savoiardi. Use about 1/2 of the mascarpone mix. The layer should be about 1cm. (3/8in.) thick.

11. Dust with cocoa powder on top of this layer using a sieve to evenly coat completely.

12. Dip another layer of savoiardi and lay them on the mascarpone mix. Layer them as before, sugar side down. Spoon a second layer of egg/mascarpone mixture across the second layer. 

13. Use the remaining mascarpone mix. The layer should be about 1cm. (3/8in.) thick.

14. Sift cocoa on top of the second mascarpone layer. Scoop a tablespoon of cocoa into a small sieve. Hold the sieve over the tiramisu and tap the sieve on the side with your finger. The cocoa should sprinkle down in an even layer. Use this technique to cover the tiramisu with a very thin layer of cocoa.

15. Refrigerate for at least 4 hours before serving. The Tiramisu will taste good for several days if refrigerated.

Here is how it came out: 



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