Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Tiramis�




Source of Recipe


Williams-Sonoma


Recipe Introduction


Most of us have been to the Williams-Sonoma stores in our local malls, so we know the quality of their products. Here is their version of this heavenly dessert.


List of Ingredients




This recipe serves 12 to 15.

Ingredients

EGG YOLKS, 6
SUGAR, 3/4 cup
MASCARPONE CHEESE, 1 pound, softened
HEAVY CREAM, 2 cups chilled
RUM, 2 tablespoons
VANILLA EXTRACT, 1 teaspoon
ESPRESSO, 2 tablespoons, plus 2 to 3 cups brewed
EGG WHITES, 5
LADYFINGERS, 40 to 50
COCOA POWDER


Recipe



In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes).
Transfer the mixture to the bowl of an electric mixer.
Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).
In a chilled large mixing bowl, beat the cream to stiff peaks.
Add the rum, vanilla and the 2 tablespoons of espresso and beat until smooth.
In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
Add about 1 cup of the beaten egg whites and fold gently until blended.
Add the remaining egg whites and fold gently until the mixture is smooth and blended.
One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep).
Continue to form a complete layer.
Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.
Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
Dust the Tiramis� with cocoa powder to create a rich, dark topping.
Refrigerate at least 4 hours or up to 1 day before serving.