2 ½ cups of Really Strong Coffee or Espresso, cooled
2 Tbsp of Dark Rum
2 Tbsp of Unsweetened Cocoa Powder
30 Ladyfingers (preferably Savogliardi, not sponge cake ladyfingers)
Instructions
1) In a large bowl whip the heavy cream and set in
the fridge until you are ready to use it (cream
stays stiffer longer if kept cold) .
2) In a large bowl cream together the mascarpone,
vanilla and sugar, fold in half of the whipped
cream into mascarpone mixture to lighten. Fold in
remaining whipped cream being careful not to over
mix.
3) To assemble, in a large bowl mix together the
coffee and rum and set aside, also have ready the
cocoa powder and ladyfingers. Have a 9 by 9 square
baking pan ready to start assembling. Dip each
ladyfinger into the coffee mixture and lay in the
bottom of your pan, once the whole bottom of the
pan has the coffee and rum soaked ladyfingers
ready pour over half of the mascarpone and cream
mixture, spread evenly over ladyfingers and
sprinkle the top with 1 tablespoon of cocoa
powder.
4) Arrange the remaining coffee soaked ladyfingers
on top of the layers and spread over the remaining
filling. Sprinkle with the remaining 1 tablespoon
of cocoa powder.
5) Cover and chill for 4 to 24 hours before
serving.
6) Garnish each serving with some fresh
raspberries and chocolate covered coffee beans.
Originally Submitted
8/15/2014
0 Out of 5 from
0 reviews
You can add this Tiramisu recipe to your own private DesktopCookbook.
