With the accent of chocolate and coffee, this famous dessert can be enjoyed with or without the preceding plate of pasta. Besides being a creamy, rich follow-up, this sweet treat can be presented at any occasion. Impress your guests!
- 2 (7.06-ounce) packages DeLallo Savoiardi Ladyfingers
- 1 pound mascarpone cheese
- 4 tablespoons sugar
- 4 tablespoons brandy or dark rum
- 1 1/2 cups Demitasse DeLallo Espresso Coffee, cooled (6 shots)
- 4 eggs, separated
- Bittersweet cocoa powder for sprinkling
- 2 bread loaf pans, or one 13- by 9-inch pan
In a large bowl using an electric mixer, beat the egg yolks and sugar until thick and pale, about 5 minutes. Add the brandy and mascarpone cheese, beat well together.
In a separate bowl, beat the egg whites. Gently fold the beaten egg whites into the cheese mixture.
Line the baking pan with plastic wrap completely; making sure to wrap up the sides, too.
In a shallow dish, pour the espresso. Dip each savoiardi into the espresso for only 3 seconds. Letting the Savoiardi soak too long will cause them to fall apart. Place the soaked Savoiardi on the bottom of the lined pan, breaking them in half if necessary in order to fit.
Spread half the mascarpone cheese mixture evenly over the savoiardi. Sprinkle cocoa on top. Arrange another layer of Savoiardi and top with remaining Mascarpone mixture and more cocoa. Arrange one final layer of Savoiardi on top and sprinkle generously with cocoa.
Cover the Tiramisu with plastic wrap and refrigerate for at least 4 hours, up to a day, before serving.
Because you lined the pan with plastic wrap, when you go to serve the tiramisu, first turn the pan over onto your serving dish. The tiramisu will come out upside down, peel away the wrap to display the beautiful layers. Before serving, sprinkle with cocoa shavings.