Tira Misu
- Make the coffee mixture and set aside:
| 4 |
T |
milk |
| 1 |
c |
espresso |
| 2 |
T |
sugar |
| 2 |
T |
rum or cognac |
- Make the cheese mixture by whipping the egg yolks with:
| 18 |
oz |
Mascarpone cheese |
| 1 |
T |
cognac (or rum) |
- Mix together well and set the cheese mixture aside.
- Whip the egg whites until stiff.
- Fold the egg whites into the cheese mixture and set aside.
- One at a time, dip:
| 27 |
|
pretoasted lady fingers |
into the coffee mixture and layer the bottom and sides of a rectangular glass pan or trifle dish with them.
(The number of lady fingers depends on the size of the serving dish. The trifle dish pictured above takes 27 lady fingers.)
- Spread half of the cheese mixture over the layer of lady fingers.
- Dip and layer some more lady fingers.
- Spread the remaining cheese mixture over the layer of lady fingers.
- Refrigerate for at least 2 hours.
- Just before serving, sprinkle generously with:
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