| Total: | 3 hr 20 min |
| Prep: | 3 hr 20 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup espresso or very strong coffee
- 3 tablespoons Kahlua or Tia Maria
- 3 large eggs, at room temperature, separated*
- 1 teaspoon vanilla
- 8 ounces mascarpone
- 1 (17.5 ounce) package lady fingers
Instructions
- In a small bowl mix the coffee and Kahlua and set aside.
- Beat the egg whites until stiff and set aside.
- In another bowl beat the egg yolks and vanilla until pale and lemon-colored. Add the mascarpone until smooth. Fold the egg whites into the cheese mixture gently.
- In 4 small glass dessert bowls, place 3 ladyfingers in bottom and generously sprinkle the Kahlua coffee mixture.
- Drop 1/4-cup dollops of cheese mixture on top of ladyfingers, repeat with the lady fingers again followed with the Kahlua-coffee mixture. Top with cheese mixture.
- Refrigerate for at least 3 hours or overnight. Before serving top with fresh whipped cream and dust with cocoa, or sprinkle chocolate shavings on top.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 745 |
| Total Fat | 34 g |
| Saturated Fat | 16 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 21 g |
| Cholesterol | 476 mg |
| Sodium | 444 mg |
Reviews
DIVINE!!!
I have been making this recipe for nearly 10 years now and it’s the base for my now “famous tiramisu”. The flavors and preparation are so basic, that it is veritable springboard to creating more complex flavored desserts. The only thing that this recipe requires are good, fresh ingredients and good technique. I promise you a home run!
I have been making this recipe for nearly 10 years now and it’s the base for my now “famous tiramisu”. The flavors and preparation are so basic, that it is veritable springboard to creating more complex flavored desserts. The only thing that this recipe requires are good, fresh ingredients and good technique. I promise you a home run!
The only thing I chenged insead of marsala I aded Irish Cream liquer
I just finished watching this recipe being prepared on “Calling all Cooks”. It was DISGUSTING watching the hostess first scratch her head, then, using the same fingers, take a pinch of cream of tartar to add to the egg whites. GROSS.