ITALIAN MASCARPONE DESSERT RECIPES

Steps:

• To prepare tiramisù , start with very fresh eggs: carefully separate the egg whites from the yolks 1 , remembering that to whip the egg whites well they must not contain any trace of yolk. Then whip the egg yolks with a hand mixer, pouring in only half of the sugar 2 . As soon as the mixture has become clear and frothy 3 ,
• and with the mixer still running, you can add mascarpone cheese, little by little 4 . When all the cheese is incorporated, you will have obtained a thick and compact cream; set it aside 5 . Clean the mixer attachments very well and beat the egg whites, pouring in the remaining sugar a little at a time 6 .  
• Whisk them into stiff peaks 7 ; you will know they're ready if the mixture does not move when you overturn the bowl. Take a spoonful of egg whites and pour it into the bowl with egg yolks and sugar and stir vigorously with a spatula, to thin the mixture 8 . Then proceed to add the remaining egg whites, little by little, stirring very gently from bottom to top 9 .
• Once ready, place a generous spoonful of cream on the bottom of a 12x8in baking pan and spread it evenly 11 . Then soak the ladyfingers for a few moments in the cooled coffee, which you will have sweetened to your liking (we added only 1 teaspoon of sugar) 12 ,
• first on one side and then the other. 13 . Arrange the soaked ladyfingers on top of the cream 14 , side by side, to create the first layer, over which you will spread part of the mascarpone cheese cream 15 .
• Make sure to level it carefully so that you have a smooth surface 16 . Continue to arrange the coffee-soaked ladyfingers 17 , then add another layer of cream 18 .
• Level the surface 19 , sprinkle it with unsweetened cocoa powder, and allow it to set in the fridge for a couple of hours 20 . Your Tiramisù is ready to be enjoyed 21 !

Steps:

• In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar.
• In a separate bowl whip the whipping cream till soft peaks form.
• Gently fold mascarpone mixture into the whip cream.
• In an 8x8-inch glass serving dish layer 1/2 the ladyfingers tightly on the bottom.
• Drizzle 1/2 the espresso over the ladyfingers, trying to saturate them evenly.
• Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
• Sprinkle 1/2 of the shaved chocolate over the top.
• Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
• Drizzle the remaining espresso over the ladyfingers.
• Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
• Sprinkle the remaining shaved chocolate on top.
• Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours).
• Enjoy!