Tiramis`u Rapido
- 1/4 cup coffee liqueur
- 1/4 cup water
- 2 tablespoons espresso powder
- 6 tablespoons confectioners' sugar
- 8 ladyfingers
- 8 ounces mascarpone cheese
- 1/2 cup heavy cream
- 2 teaspoons ground chocolate or sweetened cocoa
- Whisk the coffee liqueur, water, espresso powder, and 2 tablespoons of the confectioners' sugar in a glass measuring cup until smooth.
- Pour about 1/3 cup of the mixture over the ladyfingers in a shallow bowl, then toss and set aside.
- Gently beat with a handheld mixer the remaining espresso mixture and the remaining 4 tablespoons confectioners' sugar into the mascarpone until smooth.
- Take care not to overbeat it or the mascarpone will be grainy.
- Using the same beaters (no need to clean them), beat the whipped cream to soft peaks and fold it into the mascarpone mixture.
- To assemble the tiramis'u: Crumble half the soaked ladyfingers into four 8-ounce parfait or wine glasses.
- Spoon 1/4 cup of the mascarpone mixture over the ladyfingers and press and spread gently with the back of the spoon to fill the spaces between the ladyfinger pieces.
- Repeat with remaining ladyfingers and mascarpone mixture.
- Sprinkle 1/2 teaspoon ground chocolate over each tiramis`u, cover with plastic wrap, and refrigerate for at least 1 hour or overnight before serving.
- Cook's Note: Ladyfingers are little oblong sponge cakes that look like wide fingers.
- We prefer the crisp Italian savoyardi variety to the soft sponge-cake type.
coffee liqueur, water, espresso powder, sugar, ladyfingers, mascarpone cheese, heavy cream, ground chocolate
Taken from www.foodnetwork.com/recipes/tiramisu-rapido-recipe.html (may not work)