Receta Tiramisu
This is one of the ugliest pieces of tiramisu I’ve seen in a while, but it was one of the few
pieces left because it was light and delicious!
Last night we had dinner with the other faculty that went to Florence summer 2011. We, of course, ate an Italian dinner and I brought a Tiramisu for dessert which I came to realize that I have never blogged.
I plan to make tiramisu in Florence during summer 2012 since last year we were able to buy the most delicious Lady Finger cookies that had a hint of citrus. They were amazing! Plus, the moka coffee is a delight and will add depth to the flavor that even Italian roast cannot match.
Obviously, for a thicker tiramisu use a deeper dish and multiple layers. The photo above has only two layers. Personally, I prefer 3 but didn’t have a deep enough pan available.
Here is the recipe I used based on a David Rosengarten recipe. Here also is the Bel Gioioso website and recipes.
Tiramisu
12 servings
Ingredients
- eggs, 8, with yolks and whites separated
- sugar, 1/3 cup
- mascarpone, 1 pound
- heavy cream, 1 cup (at. 1/2 or 2/3 c cream is sufficient)
- espresso, 2 cups cooled (alt. strong Italian roast)
- brandy, 2/3 cup
- Ladyfingers, 30
- bittersweet chocolate, 2 ounces grated
- cocoa powder, Dutch process, sifted, for garnish
Directions
Mix the sugar into the egg yolks, blending well.
Add a little Mascarpone at a time to the egg yolk mixture, and mix until smooth. Set aside.
In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well.
In another bowl, beat the egg whites until stiff peaks form.
Fold the whipped cream into the egg yolk mixture, then fold in the beaten egg whites.
Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or serving bowl.
Place espresso coffee in a large mixing bowl, and combine with the brandy.
Dip a lady finger into the espresso, lay it in baking dish on cream mixture.
Top with grated chocolate.
Continue in this manner, laying lady fingers side by side to cover the bottom.
Place another 1/3 of cream mixture on top of soaked lady fingers.
Cover this with another layer of espresso-soaked lady fingers.
Top with remaining cream mixture and grated chocolate.
Dust final layer with grated chocolate and cocoa powder.
Chill 2 hours to set.
~Enjoy!