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Suggest a better descriptionPour coffee and marsala into a shallow dish. Set aside.
Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.
Variation: Marsala can be replaced with orange juice if preferred.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1222g) | ||
Recipe Makes: 1 | ||
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Calories: 2412 | ||
Calories from Fat: 1841 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 204.6g | 273 % | |
Saturated Fat 118.6g | 593 % | |
Monounsaturated Fat 58g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 1293.5mg | 398 % | |
Sodium 1124.1mg | 39 % | |
Potassium 1112.9mg | 29 % | |
Total Carbohydrate 92.5g | 27 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 92.4g | ||
Protein 40.2g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2412
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