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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe came from a friend of a friend. Rosie is Italian and she knows her Tiramisu. This is her favourite, and I have to agree it's now become one of our family favourites. Best to make it a day ahead so the flavours can meld together. Time is est. and does not include refrigeration time. Ingredients:
3 eggs |
3/4 cup sugar |
250 g mascarpone or 250 g cream cheese |
1 liter cool whip (large container) |
1 1/2 cups strong coffee (or 6 espresso's) |
1 ounce kahlua (to taste,can also use bailey's or amaretto) |
1 (500 g) package savoiardi lady finger cookies |
unsweetened cocoa |
Directions:
1. Beat the 3 eggs with 3/4 cup sugar for about 5 minutes.
2. Beat in the mascarpone cheese until mixed.
3. Fold in Cool Whip; set this aside.
4. In another bowl mix the espresso coffee with the liqueur.
5. Take each lady finger cookie, one at a time, and dip it into the coffee mixture on both sides and then layer the bottom of a 9x13-inch glass pan.
6. Pour one half of the cream mixture over top of the ladyfingers.
7. Sprinkle cocoa on top.
8. Make another layer of dipped ladyfingers on top of the cream mixture.
9. Pour the rest of the cream mixture over this second layer of ladyfingers.
10. Sprinkle the top with cocoa.
11. Cover with Saran Wrap and refrigerate at least 3 to 4 hours (or overnight) before serving.
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