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Trenda Leigh’s Tiramisu Recipe
Recipe Type: Dessert
Cuisine: Italian
Author: Trenda Leigh
Prep time:
Cook time:
Total time:
Serves: 10
This tiramisu recipe by Trenda Leigh of Richmond, VA, appeared in the January 1991 issue of Southern Living magazine. Makes 10 to 12 servings.
  • EGG YOLKS, 6 large
  • SUGAR, 1-1/4 cups ounces
  • MASCARPONE CHEESE, 1-1/1 cups
  • WHIPPING CREAM, 1-3/4 cups
  • WATER, 3/4 cup
  • BRANDY, 1-1/2 tablespoons LADYFINGERS, 2 three-ounce packages
  • GARNISHES: piped whipped cream, grated unsweetened chocolate
  1. Combine the egg yolks and sugar in the top of a double boiler.
  2. Beat at medium speed with an electric mixer, until thick and lemon colored.
  3. Bring the water in the double boiler to a boil, reduce the heat to low, and cook the yolk mixture 8 to 10 minutes, stirring constantly.
  4. Remove from heat, add the mascarpone, and beat until smooth.
  5. Beat the whipping cream in a medium bowl until soft peaks form, then fold into the cheese mixture.
  6. Combine water, coffee granules, and brandy; brush on cut side of the ladyfingers.
  7. Line the sides and bottom of a trifle bowl, or a 3-quart souffle dish with 36 ladyfingers.
  8. Pour in half of the filling.
  9. Layer the remaining ladyfingers on top.
  10. Cover with the remaining filling.
  11. Garnish if desired, cover and chill 8 hours.


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