Rosemary, Peas, Lemon Chicken
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Tiramisu – Classic Italian dessert
- 2 hrs 25 mins total
- 25 mins prep
- 2 hrs cook
- serves 6 peoples
Skip To The Recipe
I Love Tiramisu`! This wonderfully easy-to-prepare dessert will leave to coming back for more over and over.
I prepared a large dish to enjoy with our Christmas dinner, and now we have leftovers.
And, yes, I do not mind having leftover tiramisu any day of the week.
Perfect any time of the year, any time of the week, for any occasion…. love the sweet flavor of the mascarpone cream with the sugar.
The savoiardi coffee-infused is just a delight to your palate. Sinfully delicious with every bite.. or should I say spoonfuls.
From our table to your table, enjoy!!
If you enjoy this delicious Tiramisu – Classic Italian Dessert recipe, look at my other recipes.
Pumpkin Tiramisu – A No-Bake Dessert For You
Mascarpone Tortellini – A Perfect Dinner
Veal Chop With Lemon, Sage And Mascarpone
Nutrition Facts
Tiramisu - Classic Italian dessert
Amount Per Serving
Calories 654
Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 21g131%
Cholesterol 321mg107%
Sodium 175mg8%
Potassium 115mg3%
Carbohydrates 59g20%
Sugar 18g20%
Protein 15g30%
Vitamin A 1450IU29%
Calcium 140mg14%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Tiramisu - Classic Italian dessert
- 2 hrs 25 mins total
- 25 mins prep
- 2 hrs cook
- serves 6 peoples
Ingredients
-
14 ounces (cookies) savoiardi
-
14 ounces mascarpone
-
4 egg(s)
-
4 ounces sugar
-
2 small cups of strong coffee
-
Powder Cocoa
Instructions
-
Separate the eggs white and yolk and place them each on a separate bowl.
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Work the egg yolks with the sugar until a cream is formed. Add the mascarpone to the mixture.
-
In a separate bowl beat the egg white until soft peaks are formed.
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Fold the egg whites to the eggs-sugar mixture.
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Dip the savoiardi in the coffee (not too soggy) and place in a plate which can hold two layers of cookies.
-
Cover the first layer of savoiardi with some of the mascarpone cream.
-
Alternate each layer with savoiardi and cream ending with the last layer to be the cream.
-
Refrigerate for a couple of hours. Dust the top with cocoa powder and enjoy.
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