Tiramisu The Easy And Affordable Way
|Eggs||6 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs)|
|Mascarpone cheese||1 Pound|
|Sponge fingers||500 Gram (2 packages)|
|Black coffee||2 Cup (32 tbs) (hazelnut flavored, i use decaf which completely contradicts the name tirimisu which means pick me up)|
|Vanilla bean/Vanilla bean extract||1|
|Coffee liquer||1 Dash (a splash of)|
|Powdered cocoa||2 Cup (32 tbs)|
place the seperated eggs in individual bowls
add the white sugar to the yolks
add the vanilla to the yolks ( if you are using the vanilla bean simply slice down the middle of the bean and use the knife to scrape the insides of the bean into the yolks).... otherwise use about 1 tbsp of vanilla extract
Mix the yolks vigorously until the mixture is well blended and becomes pale.
Next gently fold in the marscapone into the blended yolks until well enveloped and mixed.
now add the 1/2C light brown sugar into the egg whites along with a shot of coffee liqeur. use a mixer and beat at high speed until you have formed stiff peaks.
Now take this mixture and fold into the yolks mixture to make a thick and fluffy base for your tirimisu.
now get yourself a 2 to 4qt casserole dish
take a sponge finger and dip it into the hazelnut coffee.
Lay the finger on the bottom of the dish (repeat with the other sponge fingers until you have formed your first layer or foundation)
now take your tirimisu base (i would the proper name for this base but not everyone would know what i was talking about)
and cover your first layer of sponge cookies.
now on top of this first layer i sprinkle a little cocoa on top but you don't have to at this point.
now repeat a layer of sponge cookies dipped in coffee.
now repeat your layer of tirimisu base
continue repeating the cookies and the base until you have reached the top of your dish with the tirimisu base being the final layer.
use the rest of the cocoa and cover the top of your base.
chill for 24 hours