Ingredients for Ghetto Tiramisu
- Eggs
- 1/2 cup granulated sugar
- 16 ounces (2 cups) mascarpone cheese
- Vanilla Wafers
- Triple Sec
- 1/2 cup freshly brewed espresso
- Bittersweet Chocolate
- Unsweetened Dutch Cocoa
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How to Make Ghetto Tiramisu
- In a large bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until pale and thick.
- In a separate clean bowl, beat 4 large egg whites with an electric mixer on low speed, gradually increasing to high speed, until stiff, glossy peaks form.
- Gently fold 16 ounces (2 cups) of mascarpone cheese into the yolk mixture. Using a rubber spatula, carefully fold in the egg whites in a circular motion, starting from the center and working your way outwards, until just combined.
- Arrange half of a package (approximately 20-24) Nilla wafers in a single layer in a 13 x 9 inch glass baking dish.
- Drizzle half of 1/2 cup freshly brewed espresso and 1/4 cup of your favorite coffee liqueur (or other liqueur) over the wafers.
- Spread half of the mascarpone mixture evenly over the wafers. Sprinkle with 1/2 cup of semi-sweet chocolate shavings.
- Repeat layers with the remaining Nilla wafers, espresso mixture, remaining mascarpone mixture, and 2/3 cup of unsweetened cocoa powder.
- Cover the dish and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, dust the top with the remaining 1/3 cup of unsweetened cocoa powder and the remaining chocolate shavings.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
25g
Fat
12g
Carbs
10g
