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Source: Burt Wolf's Menu Cookbook
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  Makes 4 servings
For Syrup:
1/4 cup water
1/4 cup granulated sugar
1/2 cup strong espresso
For Cream:
12 ounces mascarpone cheese
3/4 cup confectioners' sugar
3 tablespoons grand marnier
1/2 teaspoon orange zest
1 1/2 cups heavy cream
16 to 18 ladyfingers
3 ounces chocolate, grated or chopped
Ground cinnamon for dusting
1 teaspoon ground coffee
TO MAKE THE SYRUP: In a small saucepan, heat the water and sugar until thickened. Remove from the heat and add the espresso. Set aside.

TO MAKE THE CREAM: In the bowl of a standing mixer or by hand, cream the mascarpone with the confectioners’ sugar, Grand Marnier, and orange zest. In another bowl, whip the cream to soft peaks and then fold into the softened mascarpone.

TO ASSEMBLE THE TIRAMISU: Break up 4 to 6 ladyfingers and soak them in a third of the syrup. Dip the remaining ladyfingers in the syrup and then rest them on the inside of 4 wineglasses. Dip the ladyfingers just enough to soak up the syrup but not to make them soggy.

Pipe or spoon a third of the cream into the glasses, then add some of the soaked ladyfinger pieces, and a third of the chocolate. Repeat this until you have used all the cream.

Garnish the tiramisu with a dusting of cinnamon and the coffee. Chill for 1 to 2 hours and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 1096
Fat. Total: 83g
Fiber: 2g
Carbohydrates, Total: 76g
Sodium: 154mg
% Cal. from Fat: 68%
Cholesterol: 392mg
Protein: 14g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Chuck, PA Reviewed: 02/20/2007
I've been making this dish and have use this recipe for many years. It's not as rich as the more traditional one made with zabaglione, but the whipped cream reduces the issues with undercooked eggs.
Easy and delicious.
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