Nancys Tiramisu

Nancy's Tiramisu

Nancy's Tiramisu


Makes 12 servings


6 egg yolks
1-1/4 cups sugar
1-1/2 cups mascarpone cheese
1-3/4 cups whipping cream, beaten to soft peaks
1-3/4 cups cold espresso or strong brewed coffee
3 tablespoons brandy
3 tablespoons grappa
4 packages (3 ounces each) ladyfingers
2 tablespoons unsweetened cocoa powder, divided
Whipped cream, for garnish (optional)
Chocolate-covered espresso beans for garnish (optional)


  1. Beat egg yolks and sugar in small bowl with electric mixer on medium-high speed until pale yellow. Place in top of double boiler over boiling water. Reduce heat to low; cook, stirring constantly, 10 minutes. Combine yolk mixture and mascarpone cheese in large bowl; beat with electric mixer at low speed until well blended and fluffy. Fold in whipped cream. Set aside.
  2. Combine espresso, brandy and grappa in medium bowl. Dip 24 ladyfingers individually into espresso mixture and arrange side-by-side in single layer in 13X9-inch glass baking dish. (Dip ladyfingers into mixture quickly or they will absorb too much liquid and fall apart.)
  3. Spread ladyfinger layer evenly with half of mascarpone mixture. Sift 1 tablespoon cocoa over mascarpone layer. Repeat with another layer of 24 ladyfingers dipped in espresso mixture. Cover with remaining mascarpone mixture. Sift remaining 1 tablespoon cocoa over top.
  4. Refrigerate at least 4 hours, but preferably overnight, before serving. Cut into slices to serve. Decorate with whipped cream and chocolate-covered espresso beans, if desired.


If mascarpone cheese is unavailable, combine 1 package (8 ounces) softened cream cheese, 1/4 cup sour cream and 2 tablespoons whipping cream in medium bowl. Beat 2 minutes with electric mixer on medium speed until light and fluffy.

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