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Sostanza's Tiramisu

Source of Recipe


Erin Rosella, owner-chef of Sostanza






List of Ingredients



• 17 ounces mascarpone
  
• 1 cup granulated sugar
  
• 2 egg yolks, divided
  
• 1 Tbsp vanilla
  
• 6 Tbsp Cognac or brandy
  
• 2 cups whipping cream
  
• 5 cups espresso
  
• 1 cup grated semisweet chocolate
  
• 2 packages champagne biscuits (about 40)
  






Instructions



1. Cream mascarpone with the sugar, egg yolks, vanilla and 2 tablespoons of the Cognac. In another bowl, whip the cream until stiff. Carefully fold in the mascarpone mixture. Keep cool.
   
   
2. When the espresso is cool, add the remaining 4 tablespoons of Cognac.
   
   
3. Using a 9x16-inch sheet pan (it should have one-inch edges), spread a quarter-inch layer of the mascarpone cream about 5 inches wide down the middle. Dip the biscuits lightly into the espresso and place in a row atop the mascarpone mixture the entire length of the pan. Using a spatula, spread a half-inch layer of the mascarpone cream over the biscuits. Sprinkle with a fourth of the grated chocolate. Repeat for 2 more layers, topping the final layer with the grated chocolate.
   
   Makes 12 servings.
   
   NOTE: Rosella faces the biscuits different directions with each layer because this makes the dessert firmer for slicing. She feels it is best if the tiramisu is made several hours to a day ahead of serving.