Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Winter
  • Fall
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

Free Offer
No Bake Recipes: 21 Fuss-Free Easy Desserts eCookbook

Our free eCookbook, No Bake Recipes 21 Fuss-Free Easy Desserts, will provide you with some great treats that you will not be able to resist.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

(1)

Sostanza's Tiramisu Serves 12

Ingredients
  • 17 ounces mascarpone
  • 1 cup granulated sugar
  • 2 egg yolks
  • 1 tablespoon vanilla
  • 6 tablespoons Cognac or brandy
  • 2 cups whipping cream
  • 5 cups espresso
  • 1 cup grated semisweet chocolate
  • 2 packages champagne biscuits (about 40)
Instructions

Cream mascarpone with the sugar, egg yolks, vanilla and 2 tablespoons Cognac. In another bowl, whip the cream until stiff. Carefully fold in the mascarpone mixture. Keep cool. When the espresso is cool, add the remaining 4 tablespoons of Cognac. Using a 9-by-16-inch sheet pan (it should have 1-inch edges), spread a quarter-inch layer of the mascarpone cream about five inches wide down the middle. (There will be space on either side of the pan.) Dip the biscuits lightly into the espresso and place in a row atop the mascarpone mixture the entire length of the pan. Using a spatula, spread a half-inch layer of the mascarpone cream over the biscuits. Sprinkle with a fourth of the grated chocolate. Repeat for 2 more layers, topping the final layer with the grated chocolate. Facing the biscuits in different directions in each layer will make the dessert firmer for slicing. Chill several hours to overnight.

Your Recently Viewed Recipes
Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

  • Facebook
  • Google Plus
  • Twitter
  • Pinterest
  • Twitter
  • Blog
  • Email
  • RSS

1

© Copyright 2014 Prime Publishing, LLC. All rights reserved.

www.recipelion.com

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo