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Pepperidge Farm® Milano® Tiramisu
*While raw eggs are traditionally used in tiramisu, to be safe, we recommend that you coddle the eggs to destroy any potential salmonella, or use store-bought eggs that are labeled as pasteurized.
Yield: 6-8 servings 1x
Prep: 4 hours 30 minsTotal: 4 hours 30 minutes
Units:
Scale:
Ingredients
- 6 egg yolks, coddled*
- 3 tablespoons granulated sugar
- 16 ounces mascarpone cheese
- 1 1/2 cups strong brewed coffee
- 3 7.5 ounce packages Pepperidge Farm® Double Chocolate Milano® Cookies – 27 cookies for layering and the remaining for garnish
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, combine the egg yolks and sugar. Whisk on high speed until thick and creamy. Add the mascarpone cheese and 1 tablespoon of the brewed coffee and whisk again until fully combined. Set aside.
- Pour the remaining coffee into a small shallow bowl. One at a time, dip the Pepperidge Farm® Double Chocolate Milano® Cookies into the coffee for 5-10 seconds, allowing the cookie to absorb some of the coffee. Place the dipped cookies in the bottom of a small shallow baking dish or bowl filling the bottom of the dish in a single layer.
- Spoon 1/3 of the mascarpone mixture over the single layer of cookies. Repeat – dipping the cookies in coffee, then laying the cookies on top of the mascarpone. Spoon another 1/3 of the mascarpone over the cookies, then finish with a final layer of coffee-dipped cookies and a top layer of the final 1/3 mascarpone.
- Cover with plastic wrap and refrigerate for at least 4 hours (or overnight). 5. When ready to serve, cut remaining Milano cookies into large pieces and sprinkle over the top. Serve immediately.
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Find it online: https://www.afamilyfeast.com/pepperidge-farm-milano-tiramisu/
