| Level: | Easy |
| Total: | 4 hr 25 min |
| Active: | 25 min |
| Yield: | 18 servings |
| Level: | Easy |
| Total: | 4 hr 25 min |
| Active: | 25 min |
| Yield: | 18 servings |
Ingredients
- 8 large eggs, separated
- 1/2 cup sugar
- 1 pound mascarpone cheese, at room temperature
- 2 teaspoons vanilla extract
- 1 bottle (pint) chocolate stout beer
- 48 ladyfingers
- 2 cups hot chocolate, cooled
- 1 cup shaved semisweet chocolate
Instructions
- Using a hand beater with a whisk attachment, beat the egg yolks and 1/4 cup of the sugar in a large bowl on medium-high speed until it forms thick ribbons, 3 to 5 minutes. Add the mascarpone and vanilla and continue to whisk on medium-high speed until smooth.
- In a stand mixer, beat the egg whites and remaining 1/4 cup sugar to medium-stiff peaks, then fold into the yolk and mascarpone mixture. Divide in half to use for both the beer version and hot chocolate version.
- To make the beer version for adults: Pour the beer into a bowl or shallow dish. Working 1 at a time, dip 8 ladyfingers in the beer, turning to coat. Make a layer of dipped ladyfingers on the bottom of an 8-by-8-inch baking dish. Cover with a layer of the whipped mascarpone, then dip and layer 8 more ladyfingers and top with another layer of mascarpone. For a third time, dip and layer 8 more ladyfingers and top with the mascarpone mixture. Cover and refrigerate for at least 4 hours.
- For the hot chocolate version: Pour the hot chocolate into a shallow dish. Working 1 at a time, dip 8 ladyfingers in the hot chocolate, turning to coat. Make a layer of dipped ladyfingers on the bottom of an 8-by-8-inch baking dish. Cover with a layer of the whipped mascarpone, then dip and layer 8 more ladyfingers and top with another layer of mascarpone. For a third time, dip and layer the remaining 8 ladyfingers and top with the remaining mascarpone mixture. Cover and refrigerate for at least 4 hours.
- Top each of the desserts with 1/2 cup of the shaved chocolate before serving.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 333 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 9 g |
| Cholesterol | 177 mg |
| Sodium | 182 mg |
| Serving Size | 1 of 18 servings |
| Calories | 333 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 9 g |
| Cholesterol | 177 mg |
| Sodium | 182 mg |
Reviews
OK. I made this recipe and the proportions seem way off. I had a lot of ladyfinger and and not much tiramisu. Luckily this was a practice round that I used only on my husband.
No way! You need to pronounce the ingredients correctly! If you are on a T.V. show presenting yourself as a knowledgeable source, you need to do just that: Be knowledgeable! People rely on these cooks as a resource. These comments are to help, both the cook and the home cooks. They don’t have to be solely about the food.
Comments are comments. It is hypocritical of you to criticize Dot for criticizing Nancy.
I have to agree with Dot. Someone presenting themselves as a food authority should be pronouncing the names of ingredients correctly, not to mention demonstrating safe food handling. I’ve seen Nancy double dip many times when cooking for guests and it’s a total turnoff.
It makes me nuts when food “professionals” mispronounce names of things. It’s not “maRscarpone”, it’s mascarpone, Nancy. I’ve heard “chipolte many times instead of chipotle.