On Easter I went to my good friend Emily's apartment in the East Village. If you follow me on instagram you may recongnize her by ejaphoto, she too is a photographer and a truly talented one. She made a lovely brunch spread and invited some of her nearest and dearest. This tiramisu from The Silver Spoon cookbook was so delicious I wanted to share it with ya'll. My kind of dessert with little fuss and not much room for mistakes, perfect for entertaining. Photos taken with Portra 800.
The Silver Spoon Cookbook
2 egg whites
4 egg yolks
1 1/4 cups of confectioners sugar
1 3/4 cups of mascarpone cheese
7 ounces of lady fingers
3/4 cup of freshly brewed extra strong coffee (cooled)
7 ounces of semisweet chocolate, grated
unsweetened cocoa powder, for dusting
Stiffly whisk the egg whites in a grease free bowl.
Beat the egg yolks with the sugar in another bowl until pale and fluffy.
Gently fold in the mascarpone, then the egg whites.
Make a layer of ladyfingers on the base of a deep, rectangular serving dish and brush them evenly with coffee.
Cover with a layer of the mascarpone cream and sprinkle with a little grated chocolate.
Continue making layers until all the ingredients are used, ending with a layer of mascarpone cream.
Dust with cocoa and chill in the refrigerator for about 3 hours.