Yield: 1 Servings
|2 \N||Containers (8 oz) marscapone cheese|
|1 cup||Confectioners sugar|
|1 cup||(approximately) brewed espesso, divided and cooled|
|6 \N||Eggs, separated, at room temperature|
|4 tablespoons||Dark rum (could also use cognac)|
|2 tablespoons||Bittersweet or sweetened cocoa powder (up to 4)|
This is my variation of Tiramisu. I got the basic recipe on the marscapone cheese package. In my area, marscapone can be found in the grocery store in the "Gourmet" food section with the fancy imported cheeses, coffee beans, etc.
1. Toast ladyfingers in 300 oven for about 5-10 minutes, turning once, until lightly browned. Keep an eye on them so they do not over brown. Set aside.
2. Beat egg yolks together with sugar, two tablespoons of espresso and rum until well mixed and smooth. Add marscapone and continue beating for several mintues until smooth and glossy.
3. In a separate bowl, beat eggwhites with a pinch of salt until stiff peaks form. Fold eggwhites into marscapone mixture.
4. In a glass bowl or other serving dish, layer one third of ladyfingers.
Sprinkle generously with espresso. Spread with one third of marscapone mixture. Sprinkle with cocoa. Continue remaining layers in same order.
5. Chill until ready to serve. May be made several hours in advance.
Here in Rhode Island there are many citizens with Italian ancestry and many wonderful Italian restaurants. Based on my samples of tiramisu at many different restaurants -- I feel compelled to continue this research :) -- I would say that this recipe is fairly authentic. It's also quite easy and always a hit. A footed glass bowl makes a particularly nice presentation.
Posted to EAT-L Digest 16 Apr 97 by Lynne Fraser <Lynne_Fraser@...> on Apr 16, 1997