Page 377 - Family cookbook v30_Neat

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Earlene Davison Giglierano

Tiramisu

Serves 8

2 tablespoons instant coffee crystals

1/2 cup hot water

2 (3 oz.) packages of ladyfingers cut in quarters or use slightly toasted slices of sponge cake

1 can sweetened condensed milk (divided)

8 oz. mascarpone or cream cheese

2 cups heavy whipping cream (divided)

1 teaspoon vanilla

1 cup mini chocolate chips (divided)

Grated semisweet chocolate or sprinkling of cocoa powder for topping

1. Dissolve coffee crystals in water and set aside one tablespoon of mixture for later.

2. Brush remaining coffee mixture on cut sides of ladyfingers and set aside.

3. With mixer, gradually beat 3/4 cup of condensed milk into mascarpone in a large
bowl. Add 1‐1/4 cups of the whipping cream, vanilla, and reserved coffee mixture,

beating until soft peaks form.

4. Fold in half the chips.

5. In small saucepan, melt remaining chips with remaining sweetened condensed milk.

6. Using 8 tall dessert glasses or parfait glasses, layer mascarpone mixture, chocolate
mixture, and ladyfinger pieces, beginning and ending with mascarpone mixture.

Cover and chill for at least 4 hours.

7. With mixer beat remaining whipping cream until soft peaks form. Spoon whipped
cream over layered dessert just before serving. Garnish with grated chocolate or a
sprinkling of cocoa powder.