This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
Wednesday, July 12, 2017
Tiramisù roughly translated means "pick me up" or "lift me up". It is a traditional dessert from Italy made with espresso, mascarpone cheese, whipped cream, Savoiardi (ladyfingers), and a custard called zabaglione. Every Italian mamma has her own recipe. I was fortunate enough to enjoy one made by my friend Giuseppina Cappiello in Positano.
1 cup brewed espresso, or 2 T instant espresso powder dissolved in 1 cup boiling water
¼cup plain brandy, or coffee liqueur (Kahlua), or almond liqueur (Amaretto)
Zabaglione 4 large egg yolks
½ cup granulated sugar 2 T plain brandy or your favorite liqueur
1 cup mascarpone cheese,
1 cup heavy whipping cream
24 Savoiardi Ladyfingers
Cocoa powder, for dusting
Chocolate shavings, for
In a medium bowl, mix
together the espresso and your favorite brandy or liqueur and let cool.
Make a double boiler by
placing a metal bowl over a saucepan of barely simmering water.
Do not let the bowl touch the simmering water.
Beat egg yolks and sugar using a hand-held electric mixer until tripled in volume, about 6 to
Remove bowl from heat and
beat in the mascarpone until combined.
In a large bowl, beat the
heavy cream until stiff peaks form.
Gently fold the mascarpone mixture
into the whipped cream until well combined.
Quickly dip both sides of
each ladyfinger into the coffee mixture.
Line a 9-inch pan with the
ladyfingers. You will have to cut some to completely fill the pan.
Spread half of the mascarpone
filling on top.
Dip the rest of the
ladyfingers in coffee and arrange over the filling.
Spread the remaining
mascarpone filling on top.
Cover and refrigerate 6
Let tiramisu stand a room
temperature for about 30 minutes before serving.
Dust with cocoa and
garnish with chocolate shavings, if desired. Serves 9