Ingredients

6 eggs, separated
6 tablespoons sugar
16 ounces mascarpone cheese
4 cups espresso coffee
Optional: ¼ cup Marsala wine (rum or amaretto can be substituted)
¼ cup cocoa powder
½ pint heavy cream, whipped
1 package Savoiardi (sugar coated Italian “lady fingers”)

Directions

1. Separate egg yolks and whites.
2. Beat egg whites to a white cloud, making a light merrainge.
3. Add sugar to yolks and beat with hand mixer about 3 minutes to make a zambaglione.
4. Add mascarpone to zambaglione and beat with hand mixer. After thoroughly mixed, fold egg whites into mixture.
5. Fold whipped cream into mixture.
6. Prepare espresso coffee. As an option, you can add into the coffee Marsala wine, rum or amaretto if desired.
7. Wet Savoiardi biscuits in the coffee, being careful not to soak them. Using a large sheet pan, layer the soaked Savoiardi biscuits to cover the bottom of the pan, spread the cream mixture over the biscuits, and sprinkle a layer of cocoa over the cream. Repeat the process to make two layers.

Refrigerate at least two hours and up to 8 to 12 hours for maximum freshness.

Recipe courtesy of Maria Cracchiolo, Caffe Sicilia, 2011.

Is this the most romantic dessert? The movie “Sleepless in Seattle” makes that argument but you can decide for yourself.

It is best to prepare this dessert the morning or the day that you are going to serve it, since you want it to refrigerate it a few hours in advance. Maria Cracchiolo of Caffé Sicilia says that to make this recipe authentic, the way the Italians make it, use real Italian espresso coffee and Savoiardi, or Italian “lady fingers.” You can find both in Italian specialty stores.

Savoiardi are a Piemontese specialty that resemble lady fingers, though they're about twice as thick. In addition to being eaten as is, they are used in many desserts, including puddings and tiramisu. If you buy them in the store, be sure they're fresh because their shelf life is limited. They shouldn't be soft.

In this tiramisu, the coffee is mixed with Marsala wine, but it is also made with either rum or amaretto liqueur. Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. While the city's natives sometimes drink "vintage" Marsala, the wine produced for export is universally a fortified wine similar to Port. Originally, Marsala wine was fortified with alcohol to ensure that it would last long ocean voyages, but now it is made that way because of its popularity in foreign markets such as here.To make separate egg yolks and whites, beat egg whites to a white cloud, making a light merrainge. Add sugar to yolks and beat with hand mixer about 3 minutes to make a zambaglione. Add mascarpone to zambaglione and beat with hand mixer. After thoroughly mixed, fold egg whites into mixture. Fold whipped cream into mixture. Prepare espresso coffee. As an option, you can add into the coffee Marsala wine, rum or amaretto if desired. Wet Savoiardi biscuits in the coffee, being careful not to soak them. Using a large sheet pan, layer the soaked Savoiardi biscuits to cover the bottom of the pan, spread the cream mixture over the biscuits, and sprinkle a layer of cocoa over the cream. Repeat the process to make two layers.

Refrigerate at least two hours and up to 8 to 12 hours for maximum freshness. Maria garnishes the plate with a little extra chocolate sauce to make this dessert even tastier, as if it needed it.

Tiramisu, a traditional Italian desert that I learned to make when I was a little girl from my mom and my grandmother during the holidays. We're going to break six eggs into two separate bowls and separate the whites and the yolks. My customers love my tiramisu. They're always looking for it. Even when I don't have it in the case, I have people asking for it during the holidays and during the summer.

Next, I'm going to add the sugar to the yolk. Six tablespoons of sugar. And now I'm going to start to beat the yolk and the egg until it turns white and foamy, which they call a zabaglione.

I beat it for about three minutes and you get a nice white foamy consistency. After you're done with this, you just put it aside. And you beat the egg whites to a white cloud.

I'm going to add the mascarpone cheese into the zabaglione and I'm going to beat it until it comes into a creamy condense. I'm going to add the egg whites and fold them in. When you want to make a tiramisu make sure that you make it at least the morning before you're going to serve it or the night before, not too far in advance because it won't have the same flavor because of the fresh eggs.

After it's complete you'll have to refrigerate it for a few hours so it firms up. But then you can serve it after one or two hours refrigerated. And now I fold the whipped cream.

I like serving it because of the flavor that the tiramisu has. It has that classical flavor with the espresso. And it's just not too sweet.

It's just perfect as a desert. It doesn't have that sweet, sweet flavor that's too rich for some people. And it's not too creamy for some people. It's just right.

I start by putting Marsala wine into the espresso coffee. And with one of the Savoiardi biscotti, I just take it and spin it around a little bit. After I do that, I take the biscotti and I start to dunk them one by one.

And I place them in the tray by forming just a whole sheet and covering the tray with the dunked biscotti I'm not soaking them completely. It's just getting wet enough to make them moist with the espresso. You don't want them absorbed too much in the espresso coffee because then they'll break.

We're going to have to make two layers. The only sweetening is in the sugar that we added in the zabaglione and the biscotti cookie on the top of that. I'm going to add the mixture that we made with the zabaglione and the whipped cream and the mascarpone cheese, just enough to cover. And I'm going to spread it out evenly. Make sure it gets underneath the cookie.

And now I'm going to sprinkle some cocoa powder on top of this layer. Now we're going to start the second layer of the tiramisu the same way. We're just going to dunk the biscotti and start the layers.

This desert is actually used throughout the whole year. During Christmas and the holidays, they love this dessert. But during the summertime it's actually a good desert too for after dinner.

The coffee that I'm using is espresso coffee. It's not your typical cup of coffee. It's actually stronger and is used in Italy as their regular coffee of the day. Espresso, for me, is the only way to make tiramisu. You lose the flavor if you use other types of coffee.

Now I'm going to add the last layer of whipped topping. You're going to want to refrigerate this for about two or three hours before serving it so it firms up and it just doesn't fall all over the plate. And you can pick it up easily too. And I'm just going to sprinkle some more cocoa all the way across.

Now for serving the tiramisu, after I cut it, I put it into the dish and decorate the dish with a little bit of chocolate sauce. And now that it's done, time to eat. And it goes good with a nice cup of espresso coffee.

Tiramisu
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