Tiramisu is Italian for "pick-me-up." This is one of the more authentic recipes I have come across. It is not only really delicious, but very easy and looks quite elegant. This is a great accompaniment to so many different entrees - not just Italian.
Tiramisu
1 (4.4 oz.) pkg. dry ladyfingers
1/2 c. brewed espresso coffee, cooled
2 tbsp. brandy
6 eggs, separated
6 tbsp. sugar
2 lbs. mascarpone cheese or 1 1/2 lbs. cream cheese mixed with
1/2 c. heavy cream and 1/4 c. sour cream
4 tbsp. unsweetened cocoa powder
Spread ladyfingers on a large baking sheet.
In a small bowl combine coffee and brandy. Sprinkle ladyfingers with mixture and set aside.
In a medium bowl, beat yolks and sugar with electric mixer until thick and lemon colored (4 to 5 minutes). Add mascarpone and blend on low speed until combined.
In large bowl, beat egg whites with electric mixer until soft peaks form (2 to 3 minutes). Using a rubber spatula, fold egg whites into mascarpone mixture.
Line the bottom of 8 cup souffle dish with half the ladyfingers. Spread half mascarpone mixture on ladyfingers. Sift 2 tablespoons cocoa over cheese. Repeat layers, ending with cocoa. Cover with plastic wrap and refrigerate at least 2 hours.
To serve, spoon out on tea serving plate.
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