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Tapestry
Creamy chocolate tiramisu
Italian dessert with long fingers and coffee liqueur.
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Ingredients
Directions
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Cover the bottom of the dish with the long fingers. Mix the coffee with the liqueur and pour half over the long fingers in the bowl.
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Split the eggs and put the egg yolks with the sugar in a bowl. Beat until a light yellow cream. Put the mascarpone in a large bowl and stir with a fork.
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Beat the cream with the rest of the sugar. Mix the whipped cream and egg cream with the mascarpone.
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Hang a bowl in a pan of boiling water. Make sure the bowl does not touch the water.
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Break the dark chocolate into pieces and melt into the bowl, carefully pour through the mascarpone mixture. Pour half of the mixture over the long fingers.
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Dip the rest of the long fingers 1 for 1 about 1 sec. in the remaining coffee and put them in the dish.
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Pour the rest of the mascarpone mixture into the dish. Let stiffen in the refrigerator for at least 2 hours.
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Scrape the rest of the pure and white chocolate over the tiramisu and serve.
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Nutrition
595Calories
Sodium5% DV125mg
Fat65% DV42g
Protein18% DV9g
Carbs14% DV42g
Fiber8% DV2g
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