Ingredients Jump to Instructions ↓

  1. 4 oz 113g Strong espresso

  2. 2 oz 56g Italian brandy

  3. 4 Egg yolks

  4. 2 tablespoons 30ml Sugar

  5. 2 Egg whites

  6. 2 cups 292g / 10oz Mascarpone cheese (may substitute ricotta or cream cheese)

  7. 30 Savoiaridi or 15 broken in half (small)

  8. 3 oz 85g Bittersweet chocolate - broken, in

  9. 1/4" pieces

  10. 3 oz 85g Milk chocolate - shaved or grated

  11. 6 oz 170g Wine goblets (large)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix coffee and brandy together and set aside. Over a double boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes. Meanwhile, beat egg whites to stiff peaks. Fold mascarpone into egg yolk mixture one quarter at a time. Fold mascarpone mixture into egg whites and set aside. Lay savoiardi along edges of wine goblets all the way to the bottom, lining the entire glass (while keeping 6 savoiardi for later use). Using a pastry brush, and paint the cookies with the espresso/brandy mixture. Fill each goblet one third full with mascarpone mixture and sprinkle with broken chocolate. Lay one savoiardi across center and paint with coffee mixture. Fill each goblet with remaining mascarpone mixture, topping each with shaved chocolate. Lay one savoiardi in each of the remaining 5 goblets and paint with espresso mixture. Can be served at room temperature. Tiramisu was served chilled in the 1980s.


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