Yield: 6 Servings
|500 grams||Mascarpone by Galbani (I buy it at Cosentino's. You can find it on the cheese shelf)|
|4 tablespoons||Sugar (up to)|
|4 tablespoons||Cocoa (as you like it)|
|200 grams||Lady fingers biscuits (Savoiardi) (I buy them at Cosentino's. I use the Vicenzovo brand) [Safeway calls them champagne biscuits]|
|2 cups||Hot coffee [we've used expresso] (up to)|
|4 tablespoons||Sweet liqueur (amaretto or rhum)|
Date: Tue, 15 Mar 94 18:48:18 -0800 Date: Sun, 8 Sep 91 22:26:20 PDT From: Maria Teresa Sarotto
i send you the recipe of "tirami su" for Birgit. I do hope i'm using the right words for a recipe.
For the cream: Beat egg whites until they reach the "soft peak" stage.
While stirring slowly add sugar, vanillin and yolks. Add mascarpone and keep stirring until you get a soft cream without clots.
In a bowl stir coffee, liqueur and sugar. Dip one buiscuit at the time and layer them on a cooking dish or pan. Divide the cream into two and pour one half on the fisrt biscuit layer. Prepare a second layer of biscuits on top, in the same way. Add cocoa to the second half of cream and stir it into a uniform brown cream. Pour the cream on top. Sift a thin layer of cocoa on top of the "tirami su" and chill for a couple of hours before serving.
If you happen find out you need some more biscuits or liquid mix don't worry, just add more ingredients. ciao, maria teresa [another tip: put in a layer of dry buiscuits and use a spoon to spread coffee over each buiscuit before pouring in the cream mix - prevents buiscuits from getting soggy - grant ] REC.FOOD.RECIPES ARCHIVES
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