Tiramisu

Tiramisu
  • 4 tablespoons espresso coffee
  • 1 tablespoon Grappa
  • 3 eggs, separated
  • 1/2 cup sugar
  • 8 ounces Marscapone cheese
  • 24 Savoiardi biscuits
  • 1 ounce sweet chocolate, grated
In a small bowl, combine the coffee and grappa; set aside In a medium bowl, beat the egg whites until stiff; set aside. In a large bowl, beat the egg yolks together with the sugar until thick and lemon−colored. Add the marscapone and blend. Gently fold the egg whites into the cheese mixture.
Place half of the biscuits in the bottom of a 10−inch square baking dish or larger serving plate. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4 hours before serving with grated chocolate.

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