Wednesday, February 6, 2013

Bellagio

Espresso Dusted Tiramisu




Ma Petite Shoe has recently started carrying Bellagio's Epicurean line of baking and cooking beverage powders, including the European style Freeze Dried Espresso Powder, and Unsweetened Cocoa Powder. While these can certainly make a sophisticated, delicious macchiato or mocha, the powders are also an impeccable addition to Italian desserts like tiramisu and biscuit tortoni.

This tiramisu recipe was adapted from Bellagio's website.

INGREDIENTS:
6 egg yolks
3 tbs. sugar
16 oz. marscapone cheese
1 1/2 cups prepared Bellagio Freeze Dried Espresso Powder, cooled
2 tsp. dark rum or amaretto
24 ladyfingers
1/2 cup Bellagio Unsweetened Cocoa Powder

DIRECTIONS:
In a large bowl, using an electric mixer with a whisk attachment, beat egg yolks and sugar until thick and pale. Add marscapone cheese and beat until smooth. Add 1 tbs. of prepared Bellagio Espresso and mix until thoroughly combined.
In a small, shallow dish, add remaining Bellagio Espresso and rum. Quickly dip each ladyfinger into the espresso for only 5 seconds, and arrange on the bottom of a 13x9 inch baking dish, breaking them in half, if necessary, to fit on the bottom of the pan.
Evenly spread half the marscapone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers on top with remaining marscapone mixture.
Cover tiramisu with plastic wrap, and refrigerate for at least 2 hours, and up to 8 hours.
Before serving, sift Bellagio unsweetened cocoa over the top.