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T iramisu is one of the most


Tiramisu, as an Italian dessert, but also to dike La Misu. Tiramisu is a wine flavored with coffee, cake, from the whipped cream, cocoa powder, chocolate, flour made from the top is a thin layer of cocoa powder, the following is a thick cream products, while cream intermediate is similar to the cake-like chocolate mousse.

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									 Cooking Italian Classics                                         Tiramisu

       iramisu is one of the most                                               whites. Spread about 1/3 of the
       popular Italian desserts. It is                                          cream mixture of a 4-6 quart glass
       a made of biscuits dipped in                                             baking dish or serving bowl. Place
coffee and mascarpone cream. For                                                espresso coffee in a large mixing
many years, different sources                                                   bowl, and combine with the mar-
(from Vin Veneto, dated 1981, to                                                sala. Dip a lady finger into the ex-
the Italian Academy of Giuseppe                                                 presso, lay it in baking dish on
Maffioli and several cuisine web-                                               cream mixture. Top with grated
sites) give evidence that tiramisu                                              chocolate. Continue in this man-
was born in Treviso at "Le Bec-                                                 ner, laying lady fingers side by side
cherie" restaurant in the hands of                                              to cover the bottom. Place another
the confectioner Roberto Lin-                                                   1/3 of cream mixture on top of
guanotto, also known as Loli. Dif-                                              soaked lady fingers. Cover this
ferent stories report the creation                                              with another layer of espresso-
of the cake to have been born in                                                soaked lady fingers. Top with re-
the city of Siena. Some confection-                                             maining cream mixture and grated
ers were said to have created it in honour of Cosimo        chocolate. Dust final layer with grated chocolate and
III on the occasion of his visit to the city. These days,   cocoa powder. Chill 2 hours to set.
the cake is characterised by a delicate and intense
taste. In order to prepare it, according to the original    Individual Berry Tiramisu
recipe, the following ingredients are needed: Savoiardi     Serves 4
biscuits, eggs, sugar, rum and cocoa. In the original
recipe, there was no liquor as the cake was originally      16 Lady Fingers
aimed at children and the elderly and the original          1/2 cup Espresso
shape was round. The name Tiramisu is from Italian          1/4 cup Brandy
and means "pick me up" (Tirami sú)                          8 oz. Mascarpone, softened
                                                            1/2 cup Heavy Cream, whipped
                                                            2 Tbsp. Sugar
Tiramisu                                                    3 oz. Bitter-Sweet Chocolate, grated
Serves 8-10                                                 4 oz. Raspberries
                                                            4 oz. Blueberries
8 Eggs, separated                                           4 oz. Strawberries
1/3 cup Sugar                                               4 oz. Blackberries
1 Lb. Mascarpone                                            Lemon Zest for garnish
1 cup Heavy Cream
2 cups Espresso, cooled                                        Combine the whipped cream, mascarpone and 3/4
2/3 cup Marsala                                             of the sugar in a bowl and mix well. Combine the es-
30 Lady Fingers                                             presso and brandy in a separate bowl. Add 1/4 of the
2 oz. Chocolate,grated                                      espresso mixture to the mascarpone mixture and mix
Cocoa Powder as needed                                      well. Combine the berries and the remaining sugar in a
                                                            separate bowl. Drizzle the remaining espresso mixture
Mix the sugar into the egg yolks, blending well. Add a      over the lady fingers. In a large stem glass stand 4 of
little Mascarpone at a time to the egg yolk mixture,        the lady fingers up. Spoon or pipe some of the mas-
and mix until smooth. Set aside. In a separate bowl,        carpone mixture into the bottom of the glass. Sprinkle
beat the whipping cream until stiff peaks form. Set         with grated chocolate. Spoon some of the berry mix-
this aside as well. In another bowl, beat the egg           ture into the glass. Pipe some more mascarpone into
whites until stiff peaks form. Fold the whipped cream       the glass followed by chocolate and more berries. Gar-
into the egg yolk mixture, then fold in the beaten egg      nish with chocolate and lemon zest and serve.

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