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Remo Berdux, Executive Chef, Ritz Carlton Seoul

10 1/4 oz Cream cheese or Mascarpone
4 Egg Yokes
6 oz Powdered sugar
1/2 Fresh lemon
4 Egg Whites
1 3/4 oz Sugar
9 oz Whipped Cream
3 oz Coffee liquer (Amaretto)
12 Lady Fingers
1 cup Coffee syrup (strong sweet coffee)
3 1/2 oz Chocolate powder

Add cream or mascarpone cheese and powdered sugar into a bowl and beat until creamy. Add egg yokes and continue beating. Add coffee liquer. Add whipped cream. In a separate bowl whip egg whites and sugar until stiff. Fold into the tirami-su mixture. Soak lady fingers in the coffee syrup and place around the edge of a cup or glass. Fill the cups or glasses with the tirami-su mixture and refrigerate until ready to serve. Sprinkle some chocolate powder on the top prior to serving and garnish with half a strawberry and/or mint leave.

Yield: 6 Servings

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