Ghetto Tiramisu
- 3 eggs, separated
- 5 tablespoons sugar
- 6 ounces mascarpone cheese
- 12 ounces vanilla wafers
- 1 cup triple sec
- 1 cup espresso or 1 cup very strong coffee
- 4 ounces bittersweet chocolate, grated with vegetable peeler
- 1/3 cup unsweetened dutch cocoa
- Combine yolks and sugar in large bowl and beat well.
- In second bowl, beat egg whites on low, then increasing speed until stiff peaks form.
- In the bowl with the yolk mixture, add mascarpone cheese, then gently fold in the egg whites with rubber spatula, moving from center to outside of bowl in circles.
- Arrange 1/2 wafers in 13 x 9 glass pan. Drizzle 1/2 espresso and 1/2 liquor.
- Layer mascarpone mixture, most of the grated chocolate (reserve 1 tablespoon), and roughly 2/3 of the cocoa.
- Add layer of remaining wafers and drizzle remaining liquor and espresso.
- Refrigerate overnight, or 12 hours.
- Dust with remaining cocoa and remaining grated chocolate, and serve.
eggs, sugar, mascarpone cheese, vanilla wafers, triple sec, espresso, bittersweet chocolate, cocoa
Taken from www.food.com/recipe/ghetto-tiramisu-243176 (may not work)