Ingredientes para Tiramisu Sette Mezzo
- 6 large eggs, separated
- ¾ cup granulated sugar
- 3 tablespoons brandy
- 2 pounds (907g) mascarpone cheese
- 2 tablespoons coffee liqueur
- 1 cup strong brewed espresso
- 4 tablespoons unsweetened cocoa powder
- 24 ladyfingers
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Cómo preparar Tiramisu Sette Mezzo
- In a large bowl, beat 6 large egg yolks with ¾ cup granulated sugar and 1 tablespoon of brandy until pale and thick, about 5-7 minutes.
- Beat in 2 pounds (907g) of mascarpone cheese until smooth and well combined.
- In a separate bowl, beat 6 large egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the mascarpone mixture until just combined.
- In a shallow dish, combine 1 cup of freshly brewed strong espresso, 2 tablespoons of coffee liqueur, and the remaining 2 tablespoons of brandy.
- Spread one-third of the mascarpone mixture evenly into a 9x13 inch glass baking dish.
- Lightly dust with 2 tablespoons unsweetened cocoa powder.
- Quickly dip each ladyfinger into the espresso mixture, ensuring they are evenly moistened but not soggy. (about 24 ladyfingers)
- Arrange half of the ladyfingers close together on top of the mascarpone layer.
- Repeat layers using another one-third of the mascarpone mixture and the remaining ladyfingers.
- Spread the remaining mascarpone mixture over the top.
- Sprinkle the remaining 2 tablespoons of cocoa powder over the top.
- Cover with plastic wrap and chill in the refrigerator for at least 12 hours, preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
78g
Fat
6g
Carbs
9g
