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Jason McDonald's Tiramisu

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Recommended Recipe: BelGioioso's Tiramisu recipe

This recipe was posted on Meal-Master (tm) by Jason McDonald on March 17, 1996. It serves 8. Like most other recipes, this Tiramisu can be frozen for up to 2 weeks. If frozen solid, you should defrost it in the refrigerator for 24 hours before eating.

Ingredients

• EGG YOLKS, 6 large
• GRANULATED SUGAR, ½ cup
• BRANDY OR ALMOND EXTRACT, 2 tablespoons
• EXTRA STRONG COFFEE, 1-1/3 cups
• MASCARPONE OR RICOTTA CHEESE, 1 pound
• WHIPPING CREAM, 1-1/2 cups
• LADYFINGERS, 24 giant Italian
• CHOCOLATE SEMISWEET, 4 ounces, chopped

Directions

1. In bowl, beat egg yolks with sugar till light about 5 minutes.
2. Whisk in 1/2 cup coffee and 1 tablespoon brandy or almond extract.
3. Transfer to double boiler.
4. Over gently simmering water, whisk for about 7 minutes, until thickened. Let cool.
5. Beat cheese till smooth, fold into egg mixture.
6. Whip cream, stir 1/4 into egg mixture.
7. Fold in remaining cream.
8. Combine remaining strong coffee and 1 tablespoon brandy or almond extract.
9. Arrange 1/2 of ladyfingers in 11X7" glass baking dish.
10. Brush with half of coffee mixture.
11. Spread with half of cream mixture.
12. Repeat layers.
13. Top with chocolate.
14. Cover and refrigerate overnight.