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From our Karmê Chöling kitchen to yours … Deliciousness!
As many have directly experienced, Head Chef Jason Taylor can rock dessert. 

3 eggs
1/2c sugar
1 pint heavy cream
16 oz. marscapone
2 packages Lady Fingers
2c espresso
1/2c amaretto, chilled

Cooking Instructions
Completely separate the yolks from the whites, putting each in separate bowls. There cannot be any yolks in the whites.

Add half the sugar, ¼ C, to the yolks and whisk for five minutes or until it’s creamy, thick and pale yellow, which is called ribbon.

Add ¼ C sugar to the whites and whisk almost until stiff peaks manifest.

Combine the ribbon yolks with the peak whites.

Whisk the cream until it almost stiffens into peaks.

Whip the marscapone in a bowl until soft. Fold into heavy cream until it’s completely blended. Then incorporate the yolks-and-whites mixture until All is One.

Mix the espresso and amaretto in a bowl. 

In a 9 x 13-inch Pyrex dish, lay out 1 layer of Lady Fingers as a base. Drizzle the coffee mixture over the Lady Fingers; they should be saturated, not swimming. Next, pour a layer of cream mix on top. Next, lay down another layer of Lady Fingers and repeat the process until the dish is full. 

Sprinkle cocoa powder over top and refrigerate at least 4 hours.



One Comment

  1. I’ll try it. But I’m sure there isn’t a lady finger to be had in Tucson! I’ll search!


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