Ingredients for Tiramisu Di Franco
- Heavy Whipping Cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 16 ounces mascarpone cheese (or 8 ounces ricotta cheese and 8 ounces cream cheese)
- Vanilla Instant Pudding Mix
- Kahlua
- 1 tablespoon brandy (optional)
- Semisweet Chocolate
- Ladyfingers
- Strong Coffee
- Unsweetened Cocoa
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How to Make Tiramisu Di Franco
- Brew 1 cup strong coffee and let cool completely. In a shallow dish, combine cooled coffee with 2 tablespoons of Kahlua or other coffee liqueur.
- Dip each ladyfinger briefly into the coffee mixture, ensuring they are moistened but not soggy. Set aside.
- In a large bowl, beat 2 cups heavy cream with 1/2 cup granulated sugar and 1 teaspoon vanilla extract until stiff peaks form.
- In a separate bowl, soften 16 ounces mascarpone cheese (or substitute with 8 ounces ricotta cheese and 8 ounces cream cheese).
- Gently fold the whipped cream into the softened mascarpone cheese until well combined.
- Add 3.4 oz (1 package) instant vanilla pudding mix and mix until incorporated.
- Stir in 2 tablespoons Kahlua and 1 tablespoon brandy (optional).
- Line an 8x13 inch baking dish with a layer of the coffee-soaked ladyfingers.
- Pour 1/3 of the cream mixture over the ladyfingers.
- Sprinkle 1/2 of 1 cup unsweetened cocoa powder over the cream layer.
- Repeat layers: ladyfingers, 1/3 cream mixture, 1/2 cocoa powder, and finally remaining ladyfingers, remaining cream mixture and remaining cocoa powder.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, garnish the edges of the Tiramisu with additional ladyfingers and arrange sliced strawberries in the center (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
106g
Fat
74g
Carbs
14g
