In this recipe you don't use raw eggs, instead you make zabaglione. Before I made tiramisu using raw yolks and egg whites, but since my daughter also likes it so much, I decided not to risk anymore with raw.
1 pack savoiardi cookies (250g)
400g mascarpone or other cream cheese
4 yolks
100g sugar
cognac (2-3 tb.s)
strong coffee (100-150ml)
Put yolks, sugar and 2 tb.s. of cognac in a small pan, holding it over a big cooking pan with stimming water whisk the yokls during 5 minutes, set aside.
In a glass bowl place one layer of cookies (quickly dip them in coffee with 1 tb.s. cognac). Whip mascarpone and cooled zabaglione using mixer.
Place a layer of cream on top of cookies, repeat. Cover at the end with cream. Set in the fridge for at least 3 hours (the longer, the better).
Before serving sprinkle with cocoa powder.
1 pack savoiardi cookies (250g)
400g mascarpone or other cream cheese
4 yolks
100g sugar
cognac (2-3 tb.s)
strong coffee (100-150ml)
Put yolks, sugar and 2 tb.s. of cognac in a small pan, holding it over a big cooking pan with stimming water whisk the yokls during 5 minutes, set aside.
In a glass bowl place one layer of cookies (quickly dip them in coffee with 1 tb.s. cognac). Whip mascarpone and cooled zabaglione using mixer.
Place a layer of cream on top of cookies, repeat. Cover at the end with cream. Set in the fridge for at least 3 hours (the longer, the better).
Before serving sprinkle with cocoa powder.
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