Thursday, January 3, 2013

Tiramisu - Yum!

Tiramisu is a very popular Italian desert.   It consists of ladyfingers that are soaked in coffee and liquors that are layered with a Mascarpone cheese and egg mixture.   Cocoa is often added to enhance its flavor.
My friend suggested that I share this recipe next on my blog, so that he can give it a try.  He also suggested that I post up some more of my Italian desserts, as this time of year; we need something to cheer us up.   The winter has a way of making us want comfort food!
And so, here is my Tiramisu recipe:
·         Ladyfingers or Sponge Cake
·         2 cups strong Espresso Coffee
·         5 eggs *
·         5 tablespoons sugar
·         1 lb Mascarpone Cheese
·         2 tbsp Marsala wine
·         2 tbsp Triple sec
·         2 tbsp Italian Brandy
·         2 tsp Vanilla Extract
·         8 oz Bittersweet Chocolate, shaved or finely chopped

Directions for the Tiramisu Recipe
Make the espresso and allow two cups to cool
Preheat oven to 350 degrees.  Place the ladyfingers the oven for about 15 minutes.  If using Sponge Cake, cut the sponge cake into pieces that resemble lady fingers and use them in the same way.
Remove the ladyfingers from the oven.
Pour the cooled espresso into a casserole pan. Place the ladyfingers in a casserole pan making a single layer and allow them to soak in the espresso.
While the ladyfingers are soaking:
Separate the eggs.
Beat the egg yolks with the sugar until well blended. Then, add the mascarpone cheese, the assorted liquors, and the extract, and stir until evenly incorporated.
In a separate bowl, beat the egg whites with a wire whisk or hand mixer until they are stiff.
Fold the egg whites into the egg and mascarpone mixture.
Remove half of the soaked ladyfingers and place them in a square or rectangular glass baking dish in one layer.
Use half of the mascarpone mixture to make a layer on top of the ladyfingers. Try to spread it evenly.
Sprinkle with half of the chocolate.
Make another layer using the remaining ladyfingers, on top of the first layer.
Add the mascarpone mixture and chocolate on top of the second layer.
Cover with foil and refrigerate for a few hours, so that the flavors intermingle before serving.
* Raw Egg Warning
I suggest using caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, I recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.  For safety, I wash the eggs prior to using them.   Use your best judgment.
I hope you have enjoyed this Italian Dessert Recipe!   I will be posting more in the next few weeks, so enjoy!  Before that diet kicks in.

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