Ingredients
Yields: 4 servings
¼ cup hot water
¼ cup hot chocolate powder¼ cup Baileys Original
2 whole eggs
1 tablespoon granulated sugar
2 cups mascarpone cheese
18 ladyfingers
Directions
Some of the ingredients needed for tiiramisu are probably not just lying around your kitchen, but most supermarkets do carry them, such as the mascarpone cheese. You will most likely find this in your food stores cheese section. It’s an Italian dessert cheese; it’s similar in texture to cream cheese. Also the Baileys is something you will need to pick up at your local liquor store or if your food store sells liquor you can pick it up there. You will only need a small amount, so the tiny bottle near the register will be plenty. Start by adding 2 tsp of hot chocolate mix to ¼ cup hot water, and stir till dissolved. Then add in the Baileys.
This next part is probably the most difficult and time-consuming part of this recipe. But don’t worry if you have the right tools, it’s not bad at all. You’ll want to use either a hand held electric beater or an immersion blender with the whisk attachment on. Start by getting a small pot of water boiling (water about 2” deep) on your stovetop. Place a bowl on top of the pot with 2 egg yolks and sugar in it. Whisk (by hand) very quickly and continuously till the yolk and sugar is combined and the mixture lightens and becomes the texture of runny pudding. Try not to over cook the eggs. If you do they will look more like scrambled eggs. Remove from heat and set aside. Then in a separate bowl whisk (with your hand held electric beaters or electric whisk) the 2 egg whites till they form stiff peaks. Now this part takes a few minutes but with the electric tools, there is really not much physical work to be done. Just keep your mixer running till the egg whites become stiff and when you pull the whisk or beaters out, peaks form in the whites. Once done, set aside.
Now fold the mascarpone cheese into the egg yolk mixture. When the cheese is well combined and creamy, fold it into the egg white mixture. This will thin it out a great deal, making it easier to pour and spread.
Now the fun part begins. Using 2 mugs, place 3 ladyfingers at the bottom of the cup. Generously brush with the hot cocoa Baileys liquid. Next spoon the mascarpone mixture on top of the ladyfingers.
Then sprinkle with hot chocolate powder. Repeat process 2 times. On the last round end with the ladyfingers and place on top of them either hand whipped heavy cream or canned whip cream.
Top with mini marshmallows, a dusting of hot chocolate mix, and a wafer straw.
Share with a loved one and I promise they will love you forever. This wintery take on an Italian classic is the way to any chocolate lovers heart.
1. Start by adding 2 tsp of hot chocolate mix to hot water, and stir till dissolved. Then add in the Baileys.
2. In a double boiler, whisk (by hand) very quickly and continuously 2 egg yolks and sugar till combined and the mixture lightens and becomes the texture of runny pudding. {Try not to over cook the eggs. If you do they will look more like scrambled eggs.} Remove from heat and set aside.
3. In a separate bowl whisk (with your hand held electric beaters or electric whisk) 2 egg whites till they form stiff peaks. Once done, set aside.
4. Fold the mascarpone cheese into the egg yolk mixture. When the cheese is well combined and creamy, fold it into the egg white mixture.
5. Using 2 mugs, place 3 ladyfingers at the bottom of the cup. Generously brush with the hot cocoa Baileys liquid. Next spoon the mascarpone mixture on top of the ladyfingers. Then sprinkle with hot chocolate powder. Repeat process 2 times. On the last round end with the ladyfingers and place on top of them either hand whipped heavy cream or canned whip cream.
6. Top with mini marshmallows, a dusting of hot chocolate mix, and a wafer straw.
This next part is probably the most difficult and time-consuming part of this recipe. But don’t worry if you have the right tools, it’s not bad at all. You’ll want to use either a hand held electric beater or an immersion blender with the whisk attachment on. Start by getting a small pot of water boiling (water about 2” deep) on your stovetop. Place a bowl on top of the pot with 2 egg yolks and sugar in it. Whisk (by hand) very quickly and continuously till the yolk and sugar is combined and the mixture lightens and becomes the texture of runny pudding. Try not to over cook the eggs. If you do they will look more like scrambled eggs. Remove from heat and set aside. Then in a separate bowl whisk (with your hand held electric beaters or electric whisk) the 2 egg whites till they form stiff peaks. Now this part takes a few minutes but with the electric tools, there is really not much physical work to be done. Just keep your mixer running till the egg whites become stiff and when you pull the whisk or beaters out, peaks form in the whites. Once done, set aside.
Now fold the mascarpone cheese into the egg yolk mixture. When the cheese is well combined and creamy, fold it into the egg white mixture. This will thin it out a great deal, making it easier to pour and spread.
Now the fun part begins. Using 2 mugs, place 3 ladyfingers at the bottom of the cup. Generously brush with the hot cocoa Baileys liquid. Next spoon the mascarpone mixture on top of the ladyfingers.
Then sprinkle with hot chocolate powder. Repeat process 2 times. On the last round end with the ladyfingers and place on top of them either hand whipped heavy cream or canned whip cream.
Top with mini marshmallows, a dusting of hot chocolate mix, and a wafer straw.
Share with a loved one and I promise they will love you forever. This wintery take on an Italian classic is the way to any chocolate lovers heart.
1. Start by adding 2 tsp of hot chocolate mix to hot water, and stir till dissolved. Then add in the Baileys.
2. In a double boiler, whisk (by hand) very quickly and continuously 2 egg yolks and sugar till combined and the mixture lightens and becomes the texture of runny pudding. {Try not to over cook the eggs. If you do they will look more like scrambled eggs.} Remove from heat and set aside.
3. In a separate bowl whisk (with your hand held electric beaters or electric whisk) 2 egg whites till they form stiff peaks. Once done, set aside.
4. Fold the mascarpone cheese into the egg yolk mixture. When the cheese is well combined and creamy, fold it into the egg white mixture.
5. Using 2 mugs, place 3 ladyfingers at the bottom of the cup. Generously brush with the hot cocoa Baileys liquid. Next spoon the mascarpone mixture on top of the ladyfingers. Then sprinkle with hot chocolate powder. Repeat process 2 times. On the last round end with the ladyfingers and place on top of them either hand whipped heavy cream or canned whip cream.
6. Top with mini marshmallows, a dusting of hot chocolate mix, and a wafer straw.
Enjoy!
Tips
*Raw egg warning.
source
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