Good morning and happy happy Friday to you all!
02-28-2003, 05:11 AM
#3
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Good Morning, Paul!
I'm looking for a really good tiramisu recipe... can you help me out?
I lost (somehow, don't ask me) mine when I rearranged and cleaned up the kitchen (originally "borrowed" from a restaurant I worked at as a teenager...)
So if you have one or more ones that I could try out, please let me know. Thanks!
(somehow, I figured you might be able to help...)
I lost (somehow, don't ask me) mine when I rearranged and cleaned up the kitchen (originally "borrowed" from a restaurant I worked at as a teenager...)
So if you have one or more ones that I could try out, please let me know. Thanks!
(somehow, I figured you might be able to help...)
02-28-2003, 06:03 AM
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Easy as pie...
Tiramisu
Ingredients
Ladyfingers (I prefer the soft ones, but you can also use Savoiardi, Pavesini or other hard cookies if you like)
Very strong and sweet espresso coffee (again, depending on preference)
Whipping cream
1 container of mascarpone cheese, at room temperature
4-5 Eggs
Sugar
Powdered chocolate
Mix about 1 cup of espresso into the mascarpone (here is where you would add about 2 oz of your favorite liquor, if you like) Separate the yolks from the whites. Using the yolks, form into a zabaglione by beating them with a whisk over a double boiler while adding the sugar, continue until you achieve a nice, pale, creamy mixture. Take the egg whites and beat them into a meringue. Fold the zabaglione into the meringue, taking care not to lose all the air you just built up.
Now, line the bottom of a serving bowl (preferably use a flat-bottomed bowl) with a layer of the ladyfingers, drizzle them with some of the remaining espresso. Top this with a layer of mascarpone, a layer of the zabaglione/meringue, and repeat until you get at least 3 layers of ladyfingers. Top the final layer with freshly whipped cream, dust with powdered chocolate, and refrigerate for at least 2-3 hours.
That's it. Recently, I varied the dish and used pureed, seeded raspberries in lieu of the coffee, and it was fantastic. Buon appetito!
Ingredients
Ladyfingers (I prefer the soft ones, but you can also use Savoiardi, Pavesini or other hard cookies if you like)
Very strong and sweet espresso coffee (again, depending on preference)
Whipping cream
1 container of mascarpone cheese, at room temperature
4-5 Eggs
Sugar
Powdered chocolate
Mix about 1 cup of espresso into the mascarpone (here is where you would add about 2 oz of your favorite liquor, if you like) Separate the yolks from the whites. Using the yolks, form into a zabaglione by beating them with a whisk over a double boiler while adding the sugar, continue until you achieve a nice, pale, creamy mixture. Take the egg whites and beat them into a meringue. Fold the zabaglione into the meringue, taking care not to lose all the air you just built up.
Now, line the bottom of a serving bowl (preferably use a flat-bottomed bowl) with a layer of the ladyfingers, drizzle them with some of the remaining espresso. Top this with a layer of mascarpone, a layer of the zabaglione/meringue, and repeat until you get at least 3 layers of ladyfingers. Top the final layer with freshly whipped cream, dust with powdered chocolate, and refrigerate for at least 2-3 hours.
That's it. Recently, I varied the dish and used pureed, seeded raspberries in lieu of the coffee, and it was fantastic. Buon appetito!
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