Boccaccio's Tiramisu
Author: Kitchens
  • 8 eggs
  • 1/2 pound powdered sugar
  • 1 pound mascarpone; plus
  • 2 ounces mascarpone
  • 1 1/2 Cups brewed espresso
  • 1/4 Cup Amaretto
  • 1 package ladyfingers (3 ounce)
  1. Beat egg yolks with powdered sugar on medium speed until pale and creamy, about 5 minutes. Add mascarpone and beat until thick and firm. Whip egg whites until fluffy and firm, 3 to 4 minutes. Fold egg whites into mascarpone mixture.
  2. Combine espresso and Amaretto. Quickly dip half ladyfingers in espresso mixture on each side. Layer ladyfingers in bottom of an 9-inch square glass baking dish. Spread ladyfinger layer with half mascarpone mixture. Dip remaining ladyfingers in espresso mixture, layer in dish, then spread remaining mascarpone on top. Chill 2 hours.
Caution: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and people with compromised immune systems avoid raw eggs.

This recipe yields 6 to 8 servings.

Each of 8 servings: 474 calories; 261 mg sodium; 320 mg cholesterol; 28 grams fat; 42 grams carbohydrates; 12 grams protein; 0.01 gram fiber.
Recipe by Recipes at