If you love cookie dough then you will love this tiramisu. It is very sweet and will satisfy your sweet tooth.
- 4 T. butter, room temperature
- 6 T. packed brown sugar
- 3/4 cp. all-purpose flour
- 1/2 (14 ounce) can sweetened condensed milk
- 2 t. vanilla extract
- 1 cp. mini or regular semisweet chocolate chips
- 4 large eggs, separated
- 1 cp. granulated sugar, divided
- 1 cp. mascarpone cheese
- 1/2 cp. cold heavy whipping cream
- 12-16 ladyfinger cookies
- 1 cp. cool coffee for dipping
- Shaved chocolate and mini chocolate chips for Garnish
- Add butter and brown sugar to bowl of your mixture and mix on high until light and fluffy.
- Next turn down mixer to lower speed and add in flour, then condensed milk and vanilla extract and whip until smooth.
- Lastly, add in chocolate chips and slowly mix until well combined. Set cookie dough aside.
- To the bowl of your mixer, add egg yolks and 1/2 cup of granulated sugar and mix on high speed until pale yellow and thick.
- Add in mascarpone and blend until well combined.
- Remove mascarpone mixture from mixer and add to a separate bowl and put aside. (picture 3, below)
- After cleaning the bowl and mixer attachment, add egg whites to mixer and beat until foamy.
- Slowly add in 1/4 cup of sugar and beat until stiff peaks form.
- Remove meringue from mixer and add to a separate bowl and set aside. (picture 4, below)
- Lastly, add whipping cream to clean mixer bowl. On high, mix in remaining 1/4 cup of sugar until whipped cream with stiff peaks has form. (picture 5, below)
- Fold whipped cream into mascarpone mixture then fold in meringue and set final mascarpone cream aside. (picture 6, below)
- Carefully dip both sides of ladyfingers into coffee and place on the bottom of a 8×8 or 8×10 sized baking sheet until the full bottom is covered.
- Next spread a layer of cookie dough on top of ladyfingers.
- Then spread a layer of mascarpone cream on top of cookie dough.
- Repeat layers again beginning with ladyfingers and ending with mascarpone cream on top.
- Top with shaved chocolate and mini chocolate chips.
- Cover tiramisu and refrigerate for at least 5 hours or overnight and serve.
Adapted from Grandbaby-cakes.com