Tiramisu
Serving Size: 8
4 eggs separated
6 tbsps sugar
1 tbsp marsala wine
1 lb mascarpone cheese
7 ozs Italian biscotti (Savoiardi)
1 1/2 c strong espresso at room temperature
cocoa powder
1 oz dark chocolate
Beat egg yolks, adding 4 T. sugar and the marsala. Continue beating untilthick and creamy.
Beat egg whites, gradually adding remaining 2 T. of sugar, until stiff peaksform.
Fold half of the mascarpone into the yolk mixture. Fold other half intowhites.
Quickly dip biscotti into espresso, one at a time, and make a layer of biscottion bottom of pan.
Top with yellow cream and sprinkle with cocoa powder.
Make another layer of biscotti.
Top with white cream.
Make shavings from chocolate and sprinkle generously on top.
Put in refrigerator for several hours before serving.
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Notes: *Savoiardi can be found in specialty groceries.
Tiramisu/Mascarpone recipe #2
Mascarpone is a type of solidified cream, which some consider a cheese,made originally from the rich cream of Lombardy. It has the natural sweetnessof the cream itself. It originated in Lodi, not far from Milan.
Mascarpone is now made all over Italy, and though it is sometimes eatenas a cheese, it is more often used in combination with pastries, liquers,etc., to make rich, cold desserts. Visitors to Italy often regard Mascarponeas a great discovery, and they are very disapointed that being eaten veryfresh, it's texture changes in traveling, even when refridgerated. for thisreason Mascarpone lovers, or those waiting to discover it, we give thissimple method of making it at home
yield 1/2 lb. (8oz)
1 quart heavy cream (recipe does not say so but I would imagine
non-ultra pasturized would be best.)
1/4 teaspoon Tartaric Acid (I called my druggest, he had it. Very
cheap)
Pour heavy cream into a pyrex bowl fitted over a saucepan of the same diameter(bainmarie like a double boiler). Over medium heat bring the heavy creamto a temperature of 180o. check caaaefully with a cooking thermometer. Removefrom heat.
Add the Tartaric Acid
Stir with a wooden spoon for 30 seconds. Then remove the pyrex bowl fromthe insert and keep stirring for 2 minutes more.
Line a basket with heavy cheesecloth and pour in the creeam mixture. Letthe Mascarpone stand for 12 hours in a cool place or on the lowest shelfof the refridgerator.
Cut four 9" squares of heavy cheesecloth. open one on the table
With a large spoon transfer one fourth of the mascarpone to the center ofone of the squares of cheesecloth.
Fold one side on to of the cream/cheese, then fold over the other
Fold over both ends but do not tie. Prepare the remaining sqaures the sameway. Refridgerate the mascarpone for about 12 hours before using.
Tiramisu #3
6 eggs, separated
1 1/4 cups granulated sugar
1 1/2 cups mascarpone cheese substitute
24 lady fingers, split lengthwise
3/4 cup hot water
2 t. instant coffee granules
1/4 C. + 2 T. brandy
1 2/3 cups whipping cream, whipped
4 oz. bittersweet chocolate, coarsely grated
More?
3 T. cocoa powder
Extra whipping cream for garnish
Arrange half the lady fingers in the bottom of a 9 x 13
pan. Mix hot water with coffee granules and 2 T. brandy.
Pour 1/2 this mixture gently over lady fingers. Set aside.
Make a zablione by beating the egg yolks and sugar in
the top of a double boiler until ivory colored.
Add 1/4 C. brandy and whisk over simmering water until
the mixture starts to thicken - 8-10 minutes. Let cool
a little. Stir constantly while cooking.
Carefully mix zabliogne with mascarpone cheese. It
will appear to be quite liquid. Whip the egg whites
until very stiff and fold into zabliogne/mascarpone mixture.
Pour 1/2 zabliogne mixture over the lady fingers, which
have been soaking up the coffee/brandy mixture. Top
with 1/2 whipped cream. Sprinkle with 1/2 of cocoa
powder and 1/2 of grated chocolate.
Place balance of lady fingers on top of this to create
a second layer. Pour remaining coffee mixture
carefully over these lady fingers. Then repeat layers;
zabliogne, whipped cream, cocoa powder and grated
chocolate. Cover with plastic wrap and refrigerate
till set. It is best if left over-night. When ready
serve, decorate with piped-on whipped cream around the
edges and more chocolate and/or cocoa powder if
desired. Yield 10-12 servings, depending on the size
you cut them. It is quite rich so you might consider
smaller sized pieces.
NOTE: You can substitute Marsala wine for the brandy
if you prefer and like the taste of Marsala.