Tiramisu Amore

Allergens

Eggs, Dairy

Ingredients

• 3 large eggs, separated
• 1/2 cup granulated sugar
• 8 oz mascarpone cheese, softened
• 1 1/4 cups heavy whipping cream
• 1/2 tsp vanilla extract
• 1 1/2 cups brewed espresso, cooled
• 3 tbsp rum or brandy (optional)
• 36 ladyfingers
• 1 cup cherries, pitted and halved
• 1 cup fresh raspberries
• Cocoa powder for dusting

Instructions

1. In a large bowl, beat the egg yolks and sugar until pale and creamy. Stir in the mascarpone cheese, mixing until smooth. Set aside.
2. In another bowl, beat the egg whites until stiff peaks form. Fold them into the mascarpone mixture gently.
3. In a separate bowl, whip the heavy cream and vanilla extract together until stiff peaks form. Fold this into the mascarpone mixture as well.
4. In a shallow dish, combine the cooled espresso and rum or brandy if using.
5. Dip each ladyfinger briefly in the espresso mixture, allowing excess liquid to drip off. Arrange half of these soaked ladyfingers at the bottom of a 9x13 inch dish.
6. Spread half of the mascarpone cream over the ladyfingers, then top with half of the cherries and raspberries. Repeat the process with the remaining ingredients, finishing with a layer of soaked ladyfingers.
7. Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld. Before serving, dust lightly with cocoa powder.

Chef’s Insight

Allow the Tiramisu Amore to sit at room temperature for about 15 minutes before serving to enhance the flavors.

Notes

Best enjoyed chilled.