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Frangelico Tiramisu

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Frangelico Tiramisu

Frangelico Tiramisu

Frangelico Tiramisu requires about 6 hours and 25 minutes from start to finish. This recipe makes 12 servings with 586 calories, 9g of protein, and 33g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have savoiardi biscuits, frangelico hazlenut liqueur, roasted hazelnuts, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine.

Instructions

1
Special equipment: 8-inch square dish
2
Combine the coffee and 1 cup Frangelico in a pitcher, and allow to cool if the coffee is hot.
Ingredients you will need
FrangelicoFrangelico
CoffeeCoffee
3
Whisk the egg whites till frothy. In a separate bowl beat the yolks and sugar with the 1/4 cup Frangelico for the filling.
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Egg WhitesEgg Whites
FrangelicoFrangelico
SugarSugar
Egg YolkEgg Yolk
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WhiskWhisk
BowlBowl
4
Add the mascarpone to the yolks and sugar mixture, beating it in well to mix. Gently fold in the foamy egg whites, and mix again.
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Egg WhitesEgg Whites
MascarponeMascarpone
SugarSugar
Egg YolkEgg Yolk
5
Pour half of the coffee and Frangelico mixture into a wide shallow bowl and dunk enough Savoiardi cookies for a layer, about 4 at a time, into the liquid, coating both sides. Line your tiramisu dish with the soaked Savoiardi cookies; they should be damp but not falling to pieces (though it wouldn't matter if they did).
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FrangelicoFrangelico
LadyfingersLadyfingers
CookiesCookies
CoffeeCoffee
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BowlBowl
6
Pour any leftover liquid from the dipping process over the layer you have made.
7
Put half the mascarpone mixture on top of the soaked cookies and spread to make an even layer.
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MascarponeMascarpone
CookiesCookies
SpreadSpread
8
Pour the remaining coffee and Frangelico mixture from the pitcher into the shallow dish and make another, final, layer of Savoiardi, dipping as before and layering on top of the mascarpone in the dish.
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FrangelicoFrangelico
MascarponeMascarpone
LadyfingersLadyfingers
CoffeeCoffee
9
Pour any leftover liquid over the Savoiardi layer, and then cover with the final layer of mascarpone. Cover the dish with plastic wrap and leave overnight, or for at least 6 hours, in the refrigerator.
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MascarponeMascarpone
LadyfingersLadyfingers
WrapWrap
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Plastic WrapPlastic Wrap
10
When you are ready to serve, take the tiramisu out of the refrigerator and remove the plastic wrap.
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WrapWrap
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Plastic WrapPlastic Wrap
11
Mix the chopped roasted hazelnuts with 2 teaspoons of cocoa and sprinkle over the top layer of mascarpone. Then dust with the final teaspoon of cocoa powder, pushing it through a strainer for lighter coverage, over the nut-rubbly tiramisu.
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Roasted HazelnutsRoasted Hazelnuts
Cocoa PowderCocoa Powder
MascarponeMascarpone
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SieveSieve

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Ama Chianti Classico San Lorenzo Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.
Castello di Ama Chianti Classico San Lorenzo Gran Selezione
Castello di Ama Chianti Classico San Lorenzo Gran Selezione
#31 Wine Enthusiast Top 100 of 2018 Pure ruby-red. Fruity nose with cherry and strawberry notes. Some tertiary hints remind leather. Flavors of ripe red fruits, succulent, intriguing and long-lasting. Tannins are ripened and delicate. The aftertaste expresses a lively freshness with notes of dark red fruits, wet ground, and wood.
DifficultyExpert
Ready In6 hrs, 25 m.
Servings12
Health Score4
CuisinesMediterraneanItalianEuropean
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