My customized recipes;
Mordini Tiramisu, Serves 10/12
Prep time 15/20 minutes
Refrigerate rest 24/48 hours, 48/72 best.
4 c high quality espresso or triple strength coffee (I prefer triple strength Kona).
1 c Granulated sugar
2 tbs Bacardi light rum
4 tbs Frangelico
4 large eggs separated
16 oz Mascarpone cheese
46 ladyfingers (Torino brand preferred) Cookie style NOT fresh soft like bread.
1/2 c whipping cream
6 Andes chocolate mints grated
9 x 13 dish
1) Brew coffee add rum & Frangelico + 2 tbs sugar let cool in a flat bowl.
2) (bowl 1) Whisk egg yolks and sugar until pale yellow & fluffy.
3) (bowl 1) Beat mascarpone into egg mixture until smooth & creamy 3 minutes.
4) (bowl 2) Whip egg whites to medium stiff peaks.
5) With spatula fold 1/4 bowl 2 into bowl 1 to lighten cheese mixture.
6) GENTLY fold remaining bowl 2 into bowl 1, taking care NOT to deflate whites.
Ladyfinger dipping very important a soggy ladyfingers won’t do. Dip in bowl 1/2 second flip remove quick break one in half center should be dry and mixture should only be about 1/4 through surface.
1) Stacking order ladyfingers, mascarpone, ladyfingers, mascarpone.
2) Dip ladyfingers as above and line bottom of dish.
3) Use about 1/2 mascarpone mixture spread evenly and gently over ladyfingers about 1/4" to 3/8” thick.
4) Dip remaining ladyfingers as above and place on top of previous layer.
5) Use remaining mascarpone mixture spread evenly and gently over ladyfingers about 1/4" to 3/8” thick.
6) Whip the cream to soft peaks, lightly spread on surface 1/4” thick.
7) Medium grate mints onto plate sprinkle on top. Presentation is 90%.
8) Cover and refrigerate for at least 24 hours best results 60 hours it’s worth the wait believe me.
Refrigerate rest 24/48 hours, 48/72 best.
4 c high quality espresso or triple strength coffee (I prefer triple strength Kona).
1 c Granulated sugar
2 tbs Bacardi light rum
4 tbs Frangelico
4 large eggs separated
16 oz Mascarpone cheese
46 ladyfingers (Torino brand preferred) Cookie style NOT fresh soft like bread.
1/2 c whipping cream
6 Andes chocolate mints grated
9 x 13 dish
1) Brew coffee add rum & Frangelico + 2 tbs sugar let cool in a flat bowl.
2) (bowl 1) Whisk egg yolks and sugar until pale yellow & fluffy.
3) (bowl 1) Beat mascarpone into egg mixture until smooth & creamy 3 minutes.
4) (bowl 2) Whip egg whites to medium stiff peaks.
5) With spatula fold 1/4 bowl 2 into bowl 1 to lighten cheese mixture.
6) GENTLY fold remaining bowl 2 into bowl 1, taking care NOT to deflate whites.
Ladyfinger dipping very important a soggy ladyfingers won’t do. Dip in bowl 1/2 second flip remove quick break one in half center should be dry and mixture should only be about 1/4 through surface.
1) Stacking order ladyfingers, mascarpone, ladyfingers, mascarpone.
2) Dip ladyfingers as above and line bottom of dish.
3) Use about 1/2 mascarpone mixture spread evenly and gently over ladyfingers about 1/4" to 3/8” thick.
4) Dip remaining ladyfingers as above and place on top of previous layer.
5) Use remaining mascarpone mixture spread evenly and gently over ladyfingers about 1/4" to 3/8” thick.
6) Whip the cream to soft peaks, lightly spread on surface 1/4” thick.
7) Medium grate mints onto plate sprinkle on top. Presentation is 90%.
8) Cover and refrigerate for at least 24 hours best results 60 hours it’s worth the wait believe me.
