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Portobello Italian Trattoria: Tiramisu


Tiramisu

Portobello Country Italian Trattoria at Disney Springs

6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons drk rum
24 ladyfingers, packaged
1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 x 9 inch baking dish, breaking them in half, if necessary, in order to fit the bottom.

Spread 1/2 of the mascarpone mixture evenly over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours. Before serving, sprinkle with chocolate shavings.


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