Wednesday, July 12, 2017

CLASSIC TIRAMISÙ

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.



Espresso Syrup
1 cup brewed espresso, or 2 T instant espresso powder dissolved in 1 cup boiling water
¼ cup 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, room temperature
1 cup heavy whipping cream

24 Savoiardi Ladyfingers 
Cocoa powder, for dusting
Chocolate shavings, for garnish

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 8 minutes.
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 hours.

Let tiramisu stand a room temperature for about 30 minutes before serving.
Dust with cocoa and garnish with chocolate shavings, if desired.

Serves 9








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