Jun 062010
 

There are many stories about the origin of this recipe, but the Italians from the Veneto region claim this luscious dessert as their own. I learned to make it from a drop-dead gorgeous chef at a 3-day cooking course I attended in Riva di Garda, Italy almost 20 years ago. Don’t tell Mr BT, but between you and me, the chef could have made boiled newspaper and I would have left that course a happy woman. I have been promising to make this dessert ever since Mr BT and I met almost 10 years ago, and I promised I would make it for Shavuot, but alas he had to go on a business trip abroad. So, I made it, just because.

Tiramisu is a dessert that you make to wow a new boyfriend, bring a smile to your family or friends, or for that romantic candle-lit  dinner with the one you love.

Traditional tiramisu is made with raw eggs and no alcohol, so if you are elderly, sick, or pregnant, you can make a zabaglione, cool it, beat in the mascarpone, and then fold in whipped cream. It is not authentic, but it will still be creamy and delicious.

Tiramisu

Serving Size: 6 to 8

5 very fresh, organic eggs, separated

5 tablespoons icing (powdered) sugar

500g (18oz) Mascarpone cheese

1 package of Savoiardi biscuits

300ml (1-1/4 cup) very strong espresso coffee, cooled

3 tablespoons Marsala wine, sweet sherry, or rum

1 tablespoon cocoa powder

Whisk the egg yolks and the icing sugar until they are double in volume and pale. Add the mascarpone and beat until combined.

Beat the egg whites to stiff peaks and fold into the mascarpone mixture. Mix the cooled coffee and Marsala in a medium size bowl. Dip both sides of the Savoiardi biscuits into the coffee, arranging them in a single layer in a medium size square dish. Cover with half of the mascarpone mixture, repeat with a layer of biscuits and cover with the remaining cheese mixture.

Cover with plastic film and refrigerate for 3-4 hours or overnight. Sift cocoa powder on top before serving.

http://www.baronesstapuzina.com/2010/06/06/tiramisu-a-little-pick-me-up/

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