Espresso Riserva - Medium Roast Tiramisu
Coffee goes further than your mug! Try our easy to make Tiramisu recipe with Van Houtte's Espresso Riserva-Medium Roast.
Espresso Riserva - Medium Roast Tiramisu
- Preparation: 40 minutes
- Refrigeration time: 4 hours
- Makes 12 servings
Ingredients:
6 egg yolks
1 ¼ cups sugar
1 ¼ cups mascarpone cheese
1 ¾ cups whipping cream
1 ¾ cups cold brewed Van Houtte espresso
2 tbsp brandy (or coffee liqueur)
2 tbsp grappa
48 ladyfinger cookies
Chocolate shavings and cocoa powder
Preparation:
1. In a large bowl, combine egg yolks and sugar using an electric mixer until smooth and creamy. Add mascarpone and mix well on LOW for 2 minutes.
2. In another bowl, whip the cream until it forms stiff peaks, then fold into egg and mascarpone mixture. Set aside.
3. In a third bowl, combine espresso, brandy and grappa. Lightly soak 15 ladyfingers in the espresso mixture one at a time. Lay them side by side on the bottom of a 10”x15” serving dish leaving the width of one ladyfinger all around the edges.
4. Pour half of the mascarpone mixture over the ladyfingers. Repeat the soaking process with another 15 ladyfingers. Layer the lightly soaked ladyfingers over the mascarpone mixture, then cover with the remaining half of the mascarpone mixture.
5. Using a sifter, sprinkle cocoa evenly over the tiramisu. Cut the remaining ladyfingers into halves and place them standing up around the edges of the cake, cut side down.
Refrigerate at least 4 hours.
To serve, cut into squares and decorate with chocolate shavings.
Enjoy!
