One-In-A-Million Tiramisu
- 2 cups whipping cream, chilled
- 1 pound mascarpone cheese, softened
- 1 cup confectioner's sugar
- 1 & 1/2 cups prepared unsweetened espresso (or strong coffee)
- 1/2 teaspoon vanilla
- 16 ounces Savoiardi (crisp ladyfingers)
- Unsweetened Dutch process cocoa powder, for dusting
- In a chilled bowl with chilled beaters, whip the cream until it just holds firm peaks. In a separate bowl, whip the mascarpone until smooth. Add the confectioner's sugar, 3-4 tablespoons of espresso (if desired), and the vanilla to the mascarpone. In two or three additions, fold the whipped cream into the mascarpone mixture, being careful not to overbeat.
- Make one layer of Savoiardi in the bottom of a 13 x 9 inch serving dish. Brush generously with espresso. Spread half of the mascarpone mixture onto the savoiardi. Top with a second layer of Savoiardi and brush again with espresso. Set aside any unused savoiardi for another use. Spread the remaining mascarpone mixture over the top layer. Refrigerate for at least 4 hours, preferably 8 hours or overnight.
- Before serving, dust cocoa over the tiramisu.
whipping cream, mascarpone cheese, sugar, espresso, vanilla, dutch
Taken from www.epicurious.com/recipes/member/views/one-in-a-million-tiramisu-1207382 (may not work)