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 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 egg yolks and sugar until thick and pale, about 5 minutes. Add brandy and mascarpone cheese. Continue to beat until fully incorporated.
In a separate bowl, beat the egg whites. Gently fold the beaten egg whites into the cheese mixture.
Completely line the baking pan with plastic wrap, including the sides.
In a shallow dish, pour the espresso. Dip each ladyfinger into the espresso for only 3 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfingers 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 ladyfingers. Sprinkle cocoa on top. Arrange another layer of ladyfingers and top with remaining mascarpone mixture and more cocoa. Arrange one final layer of ladyfingers 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.
To serve, flip pan over onto a serving dish. Peel away the plastic wrap to display its layers. Sprinkle with cocoa shavings.