Tuesday, January 5, 2010

Easy Tiramisu

While I'm not really a dessert person, I do love tiramisu. And it's so simple to make, as demonstrated below. To knock down the calories somewhat, I used Splenda instead of sugar.

Ideally, this tiramisu should be refrigerated overnight before serving to allow the egg/mascarpone mixture, which is layered between the coffee-soaked cookies, to set.

Serves 10-12

  • 40 lady fingers
  • 3 cups strongly brewed espresso coffee, cooled
  • 1 cup Splenda
  • 5 eggs, whites and yolks separated
  • 16 ounces mascarpone cheese
  • 1/4 cup cognac
  • Cocoa powder for dusting
Add the egg yolks, 2 tablespoons of coffee, Splenda and cognac to a large bowl and beat for 2-3 minutes. Add the mascarpone cheese and beat another 3-5 minutes.

In another bowl, beat the egg whites until stiff peaks are formed. Gently fold the egg whites into the mascarpone mixture.

Take each lady finger, dip one side into the remaining coffee, and layer on the bottom of a 9-inch-by-12-inch baking dish.
Spread half of the egg/mascarpone mixture over the lady fingers. Dust with a layer of cocoa powder. Repeat with the remaining lady fingers and the egg/mascarpone mixture. Dust with a final layer of cocoa powder.
Cover the baking dish with plastic or foil and refrigerate for at least 4 hours, preferably overnight, before serving.


The Vegetarian Carnivore said...

Sounds -and looks- delicious! I happen to have about ten boxes of savoiardi in my basement right now and have wondered what on earth I'm going to do with them - and now I know.

Do you notice any artificial flavor when you substitute splenda for sugar?

DAVID said...

I didn't notice any artificial flavor when I substituted splenda for sugar. I frequently use splenda when baking.

There is a 1/2 splenda, 1/2 sugar package you can purchase at the grocery store, if you're interested in using less sugar, but worried about possible artificial aftertaste.