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Nom Nom Nom.

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                                                                  It's hard to believe that this espresso-flavored Italian dessert (its name means "pick me up") joined the culinary lexicon in the 1960s, when it was invented in the Italian city of Treviso.

                                                                  Ingredients
                                                                  • Yes No 5 large egg white
                                                                  • Yes No salt
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No two 8 3/4 oz containers mascarpone
                                                                  • Yes No 1/2 cup strong brewed espresso
                                                                  • Yes No 17 17 oz package ladyfingers
                                                                  • Yes No cocoa powder, unsweetened
                                                                  • Yes No 1/2 cup bittersweet chocolate
                                                                  • In a medium bowl, using a handheld electric mixer, beat the egg whites with a pinch of salt at high speed until firm peaks form. In another medium bowl, beat the egg yolks with the sugar until pale and thickened. At low speed, beat the mascarpone into the yolks. Fold the beaten whites into the mascarpone mixture.
                                                                  • Spread half of the mascarpone mixture in a 9-by-13-inch glass baking dish. Pour the espresso into a shallow bowl. Dip the ladyfingers in the espresso until evenly moistened and arrange in a layer on the mascarpone mixture; you may need to break a few in half to make them fit. Spread the remaining mascarpone mixture on top. Sift cocoa powder over the tiramisù. Cover and refrigerate overnight.
                                                                  • Scatter the chocolate curls evenly over the tiramisù and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

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