Tiramisu

Sam Baldwin: What is “tiramisu”?
Jay: You’ll find out.
Sam Baldwin:  Well, what is it?
Jay: You’ll see!
Sam Baldwin: Some woman is gonna want me to do it to her and I’m not gonna know what it is!~~ Scene from ‘Sleepless in Seattle’

 

As stated in a couple of prior posts; I’m not a lover of Chocolate.  I was won over by this recipe when I worked at Bella Ristorante quite a few years ago.  When we were closing one night we were asked by the kitchen mgr if we wanted to take home some left over Tiramisu because they made much more than what was sold.  I ended up taking home a whole half sheet for my son and I to share.  There was alot.  And we ate every bite.

Going by looks alone, this might appear a bit daunting.  But once you read the ingredients, you’ll see it’s super easy and doesn’t take too much time to put together, though you do need to wait for it to set up for several hours.  This recipe calls for 2 layers, but I often like to make it a bit higher.  :-) Enjoy.

Ingredients

1 lb mascarpone

1/4 cup sugar

2 tbsp amaretto

1 cup heavy cream

24 ladyfingers

1 1/2 cups brewed espresso, cooled

1 tbsp amaretto

1/2 cup chopped bittersweet chocolate

Directions

Whisk together the mascarpone, sugar and 2 tbsp amaretto until smooth.  In a cold bowl, whip the cream until it forms soft peaks.  Add the cream to the mascarpone mixture and fold gently.

In a bowl, mix together the espresso and 1 tbsp amaretto.  Take half of the ladyfinger’s and dip them into the espresso mixture.  Arrange them in a single layer in an 8-inch square dish.  Spread half the mascarpone mixture over the ladyfinger’s then top with half the chocolate.

Repeat the steps for another layer.  Cover with plastic wrap and refrigerate at least 6 hours before eating.

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