Here is the recipe she got from the cooking class. She took it when Tiramisu was taking off in popularity. It is one of the few varieties of Tiramisu that I like. It is much airier than most I have tasted. See what you think. Don't forget the Espresso sauce.
(the recipe from the kitchen of the Waldorf-Astoria)
(yield 8-10 servings)
- 1 lb. Mascarpone cheese
- 2 egg yolks
- 1/2 cup sugar
- 6 tbsp. Kahlua
- 2 egg whites
- 1 cup strong coffee or instant espresso (room temperature)
- 2 cups sponge cake, lady fingers, or biscuits
Mix Mascarpone, egg yolks, 1/4 cup sugar, and 3 tbsp. Kahlua in a large wooden bowl with a wooden spoon. Do not over mix.
Whip egg whites, slowly adding sugar until forming a medium meringue. Fold into above cheese mix.
When above base is ready, fill a medium bowl with alternating layers of base and sponge cake pieces brushed with coffee mix. Use all cheese base, reserve remaining coffee mix for sauce. Cover and rest overnight. Serve with espresso sauce (recipe below) and fresh raspberries.
- ½ cup heavy cream
- ½ cup milk
- 1 tsp. vanilla
- 2 egg yolks
- ¼ cup sugar
- 3 oz. coffee/Kahlua mix
Combine all ingredients and whisk gently over a double boiler until mixture is thick enough to coat the back of a spoon. (Mixture may also be microwaved for 2 minutes). Add mixture to sauce and chill.