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Brew some strong coffee. Beat the egg whites and sugar together. Beat the egg yolks and sugar together. Mix the mascarpone, rum, and vanilla into the egg yolks. Fold the two mixtures together. Dip lady fingers in coffee and layer the lady fingers and the mascarpone cream in a pan. Refrigerate.

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Steps. 1. Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with baking spray with flour. 2. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake 17 to 20 minutes or until toothpick inserted in center comes out clean.

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Directions: Line a 4-by-8-inch (10-by-20-cm) loaf pan with parchment paper, leaving 3 inches (7.5 cm) of parchment overhanging on both 8-inch (20 cm) sides of the pan. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and sugar together on medium-high until soft peaks form, about 3 minutes.

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To make the frosting: Beat cream, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on medium-high speed until stiff. Fold 1/2 cup frosting into chilled filling until combined. Store frosting and filling, covered, in the refrigerator to keep cool. To assemble the cake: Place 1 plain cake layer on a serving plate.

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Instructions. In a large mixing bowl using an electric hand mixer on medium speed beat heavy whipping cream for 1 minute. Add in powdered sugar and vanilla extract. Beat until soft peaks form (5 minutes or so). Add in Mascarpone cream and mix until just combined (Don't over mix). Set aside.

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Make the limoncello soaking liquid. To begin, combine 2 cups of water, 1 tablespoon of granulated sugar, and the peel of one whole lemon in a small saucepan (photo 1). Next, heat the mixture over medium and stir it constantly until the sugar completely dissolves. Then turn the heat off and mix in the limoncello (photo 2).

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Instructions. Spread a thin layer of whipped cream on the bottom of your baking dish. Dip each chocolate chip cookie in the coffee, just for a second or two. Place the dipped cookies into an even layer out over top of the whipped cream in a single layer. Repeat each layer two more times, for a total of three layers each.

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Set aside. Step 2. In a medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined. Step 3.

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How to make Tiramisu: Mix creamy filling. Beat the mascarpone, cream, sugar, and vanilla together until stiff peaks. Dip lady fingers. Add the espresso and liqueur (if using) to a shallow bowl and dip the lady fingers on both sides (don't let them soak-just a quick dip!) Layer mascarpone.

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Add the rum or rum extract to the coffee and dip the ladyfingers in the coffee mixture one by one until you've lined the bottom of a 9-inch by 13-inch pan. Smooth half of the Mascarpone mixture over the bottom layer of coffee-soaked ladyfingers and dust the top of the Mascarpone layer with cocoa powder.

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Take four glasses or small dessert bowls and layer one cookie at the bottom of each. Spoon 2 tsp of the espresso mixture on top, spreading it around so the entire cookie gets soaked. Grate a layer of chocolate over the top of the cookie, using a microplane or small grater.

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In the mixing bowl with the egg yolks, combine the yolks and sugar and whip the yolks with a kitchen mixer or an electric hand mixer until the mixture becomes creamy. . Add the mascarpone cheese to the egg yolk mixture and with the help of a spatula mix gently until all the ingredients have been incorporated. .

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Step 3. Using electric mixer (no need to clean), beat 1 cup chilled mascarpone and ½ cup chilled heavy cream in a large bowl, starting on low and gradually increasing speed to medium-high as it.

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1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two (9-inch) round cake pans with shortening or cooking spray. Line pans with cooking parchment paper. 2. Make and bake cake mix as directed on box for 9-inch rounds. Cool in pans 10 minutes.

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Bake The Cakes: Mix together the cake mix, water, oil, and egg whites and divide the batter between the 2 pans. Bake at 350 degrees Fahrenheit for 22-25 minutes. Cool completely. Make The Coffee Mixture: Add the sugar, espresso powder, and Kahlua to the hot water. Stir to combine and set aside.

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Combine the chocolate chips and espresso powder in a medium bowl. Place the bowl over a snug-fitting saucepan with 2 inches of simmering water. Cook, stirring often with a rubber spatula, until.