Tiramisu
Ready for spongy, espresso-soaked ladyfingers layered with a cloudy, creamy mascarpone filling? Tiramisu here we come!
Servings: 8
Ingredients
- 16 ounce (454 g) mascarpone cheese
- 1 cup (236 ml) heavy cream
- ¼ cup (50 g) granulated sugar
- 4 tablespoons amaretto
- 24 lady fingers
- 1 ⅓ cup (316 ml) brewed espresso you may have some leftover
- 1 cup (175 g) finely chopped dark chocolate
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together mascarpone cheese, heavy cream, and sugar. Whisk on high speed until soft peaks form. Then add in the amaretto and whisk until just incorporated. Do not over-mix or you'll get stiff peaks!16 ounce mascarpone cheese, 1 cup heavy cream, 1/4 cup granulated sugar, 4 tablespoons amaretto
- Line the bottom of a 8x8" baking pan with lady fingers. You might have to break some to get it to fit correctly. Pour 1/2 cup of brewed espresso on top of the lady fingers and let them soak it all in. You can pour more if it looks like they're too dry. Don't over-soak them or you'll end up with a soggy bottom!24 lady fingers, 1 1/3 cup brewed espresso
- Spread half of the mascarpone mixture on top of the lady fingers and sprinkle 1/2 of the chocolate on top. Take the remaining lady fingers and dip them in the remaining espresso. Layer the dipped lady fingers on top of the mascarpone layer then layer again with the remaining mascarpone layer and sprinkle the remaining chopped chocolate on top.1 cup finely chopped dark chocolate
- Chill in the fridge for 4-6 hours before serving.
- Tightly wrap with plastic wrap and keep in fridge for up to 4 days.
Nutrition
Serving: 1 slice | Calories: 529 kcal | Carbohydrates: 31 g | Protein: 8 g | Fat: 40 g | Saturated Fat: 24 g | Cholesterol: 170 mg | Sodium: 97 mg | Potassium: 107 mg | Fiber: 1 g | Sugar: 9 g
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