| Level: | Easy |
| Total: | 6 hr 25 min |
| Prep: | 25 min |
| Inactive: | 6 hr |
| Yield: | 12 servings |
Ingredients
- 1 cup espresso coffee, or 8 teaspoons espresso powder dissolved in 1 cup boiling water
- 1 cup Frangelico hazlenut liqueur, plus more for the filling
- 2 eggs, separated
- 1/3 cup superfine sugar
- 1/4 cup Frangelico hazlenut liqueur
- 1 pound (2 cups) mascarpone
- 30 Savoiardi biscuits (lady fingers), approx. 14 ounces
- 3/4 cup chopped roasted hazelnuts
- 3 teaspoons unsweetened cocoa powder
Instructions
- Combine the coffee and 1 cup Frangelico in a pitcher, and allow to cool if the coffee is hot.
- Whisk the egg whites till frothy. In a separate bowl beat the yolks and sugar with the 1/4 cup Frangelico for the filling. Add the mascarpone to the yolks and sugar mixture, beating it in well to mix. Gently fold in the foamy egg whites, and mix again.
- Pour half of the coffee and Frangelico mixture into a wide shallow bowl and dunk enough Savoiardi cookies for a layer, about 4 at a time, into the liquid, coating both sides. Line your tiramisu dish with the soaked Savoiardi cookies; they should be damp but not falling to pieces (though it wouldn’t matter if they did). Pour any leftover liquid from the dipping process over the layer you have made.
- Put half the mascarpone mixture on top of the soaked cookies and spread to make an even layer. Pour the remaining coffee and Frangelico mixture from the pitcher into the shallow dish and make another, final, layer of Savoiardi, dipping as before and layering on top of the mascarpone in the dish.
- Pour any leftover liquid over the Savoiardi layer, and then cover with the final layer of mascarpone. Cover the dish with plastic wrap and leave overnight, or for at least 6 hours, in the refrigerator.
- When you are ready to serve, take the tiramisu out of the refrigerator and remove the plastic wrap. Mix the chopped roasted hazelnuts with 2 teaspoons of cocoa and sprinkle over the top layer of mascarpone. Then dust with the final teaspoon of cocoa powder, pushing it through a strainer for lighter coverage, over the nut-rubbly tiramisu.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 1242 |
| Total Fat | 64 g |
| Saturated Fat | 19 g |
| Carbohydrates | 136 g |
| Dietary Fiber | 5 g |
| Sugar | 24 g |
| Protein | 23 g |
| Cholesterol | 76 mg |
| Sodium | 1616 mg |
Reviews
So instead of just dumping in the Frangelico – I made a simple syrup with sugar (1/2C) / water (1/4C) / Frangelico (3 TBP) – boiled it down thick and added to about 4 ounces of espresso. The alcohol boiled off and the flavor of the hazelnuts was lovely. A little goes a long way, but it was delicious.
Could powdered egg whites be substituted for the raw whites to avoid the slight danger of eating raw egg?
Aaaargh… disappointing. The ratio of frangelico to coffee results in a dessert that tastes of alcohol and not much else. Don’t get me wrong – I love in alcohol in desserts. Until today, I didn’t really believe there could be too much alcohol in a dessert.
But after following this recipe, I feel like I just wasted a whole bunch of really great (and pricey ingredients. Dousing mediocre ingredients in alcohol to overpower and hide the taste is a great idea, but if you are aiming for the subtlety that you expect in a sublime tiramisu with delicately balanced flavours, you wont achieve that with this recipe.
I looked up a bunch of other recipes (I KNOW, I KNOW, should’ve done before I started, and NONE of them reccommend near this much alcohol.
The filling though, was wonderful. The egg white really made the texture light and super airy. I would try this again, but with MUCH less alcohol.
But after following this recipe, I feel like I just wasted a whole bunch of really great (and pricey ingredients. Dousing mediocre ingredients in alcohol to overpower and hide the taste is a great idea, but if you are aiming for the subtlety that you expect in a sublime tiramisu with delicately balanced flavours, you wont achieve that with this recipe.
I looked up a bunch of other recipes (I KNOW, I KNOW, should’ve done before I started, and NONE of them reccommend near this much alcohol.
The filling though, was wonderful. The egg white really made the texture light and super airy. I would try this again, but with MUCH less alcohol.
There was quite a bit of expense involved, but as it was the only contribution my son (a CIA trained chef would allow at Christmas dinner, I didn’t mind. There was a 1″ puddle of liquid in the dish & reduced the ladyfingers to mush. Every person that ate it remarked over how overwhelming the alcohol was & that it was the only thing they could taste. I was very embarassed.
*PS: Talk about being embarassed! While contemplating what to do with the leftover lady fingers, I noted something I hadn’t before (first time working with them ~ that they have a top & bottom, like hamburger buns. It instantly ocurred to me that the recipe had not failed, but that I had. This was as big a disaster as when, newly married, I proudly made corned beef and cabbage for St. Patrick’s Day and didn’t know that a clove of garlic was a small part of the entire bulb. That was 40 years ago, so it proves you’re never too old to learn in the kitchen. MY APOLOGIES!!!
*PS: Talk about being embarassed! While contemplating what to do with the leftover lady fingers, I noted something I hadn’t before (first time working with them ~ that they have a top & bottom, like hamburger buns. It instantly ocurred to me that the recipe had not failed, but that I had. This was as big a disaster as when, newly married, I proudly made corned beef and cabbage for St. Patrick’s Day and didn’t know that a clove of garlic was a small part of the entire bulb. That was 40 years ago, so it proves you’re never too old to learn in the kitchen. MY APOLOGIES!!!
FINALLY!! THANK YOU!! Someone finally uses eggwhites instead of whipping cream for the custard! Although this recipe seems to have more sugar than I would use, it has peaked my interest and I will be using it as an influence on future endeavors : FYI, my family has been consuming Tiramisu for over 3 decades from Treviso, Italia. (I think it’s been even longer, but not sure
This was a major hit at the party I served it at. It is creamy, luscious, and packs a real flavor punch! The strong espresso and the buttery Frangelico are a match made in heaven. The easy preparation makes it even better…it’s one of those ones that your guests will think you slaved over.
True, the Frangelico is an expense, but I believe it is worth it. You will want to have it on hand so you can make this anytime!!
Four stars for a very easy and quick recipe but ingredients were expensive and there was an off flavor to the final product. I used a 7oz bag of ladyfingers and it was perfect for a 10×7″ pan. You can reduce the Frangelico and water to half cup each for the soaking liquid (even if using the 14oz bag of cookies). Using 1 cup each as written resulted in a LOT left over and Frangelico is not cheap. To salvage it, I made an espresso martini by adding vanilla vodka and chocolate liquer (yum – but strong).
Easy and it looks delicious