One of my Keurig K-cup campaigns came with a bag of lady fingers and I was dying to use them. My husband said he would make Tiramisu for me but he never did, so I finally decided to try it myself.
My First Tiramisu Mistake But Still Good Recipe
6 egg yolks (I used six eggs)
1 1/4 cups white sugar
1 1/2 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1 cup espresso flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
- Combine egg yolks (I used the entire eggs) and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. (I made sure the eggs were cooked so I cooked them about five minutes longer)
- Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
- Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Douse with espresso liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, espresso liqueur and filling layers. Garnish with cocoa. Refrigerate several hours or overnight.
Using whole eggs made the mixture a little runny so I put the tiramisu in the freezer until time to serve