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| Tiramisu |
by Cheri SicardThis classic Italian dessert is one of the most popular sweet endings ordered at restaurants, but it isn't difficult to make at home. While traditional Tiramisu calls for raw egg yolks, we substituted Zabaglione, another classic Italian dessert. Zabaglioneis an egg custard flavored with sweet wine for this version of tiramisu. The flavor is out of this world, with the dessert wine in the Zabaglione giving the Tiramisu even more depth. This recipe makes enough to layer the Tiramisu ingredients in a shallow 8-inch square pan. For the Tiramisu in the photo we doubled both recipes to create a giant version of the dessert to feed a crowd at a party. As you can see, we served this version in a trifle bowl.
2 1/2 C mascarpone cheese 3/4 C espresso or strong black coffee 3-4 T cocoa powder about 24 ladyfingers 1 recipe Zabaglione (below) Note: Mascarpone is a very mild cream cheese available in gourmet stores and specialty markets. Ladyfingers are small oblong sponge cakes sold in most stores. Serves 8-10 Beat the Zabaglione with the mascarpone cheese until smooth. Pour the espresso into a shallow dish. Quickly dip a ladyfinger, turning to dip both sides and taking care to wet it, but not so much that it falls apart. Place a layer of soaked ladyfingers over the entire bottom of your dish. Spoon half of the mascarpone mixture over the soaked ladyfingers. Repeat with another layer of espresso soaked ladyfingers, followed by another layer of the mascarpone/zabaglione mixture. Sift cocoa powder over the top, cover and chill for at least 2 hours before serving. Note: FNor a decorative striped effect on the top of your Tiramisu, cut out 1 inch wide strips of waxed paper and arrange in stripes on the top layer of mascarpone. Sift cocoa over the top, then carefully life off the waxed paper strips. The Tiramisu will now have cocoa stripes on the top layer. Zabaglione 6 egg yolks 6 T sugar 1 C sweet white wine, such as Moscato The Zabaglione is cooked over simmering water in a double boiler. This will prevent the eggs from curdling, so take care the water doesn't come into contact with the bottom of the bowl. In the top of the double boiler (or a metal bowl that can be suspended over simmering water), beat the egg yolks and sugar until thick and foamy. Beat in the wine. Set the mixture over the simmering water and whisk constantly for about 4-5 minutes. If the mixture heats too quickly, remove it from the heat for a few seconds. You want to cook the eggs slowly so the mixture stays very smooth. It will look foamy and be slightly thick. Serve immediately, or chill for making Tiramisu.  Recommended ReadingSweet Maria's Italian Desserts : Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites by Maria Bruscino Sanchez Sweet Maria's Italian Desserts is baker Maria Bruscino Sanchez's loving tribute to the desserts her family has enjoyed for generations - desserts you'll find in Italy and in Italian-American homes on special occasions and, in many cases, any day of the year. These are festive favorites like Traditional Cannoli, Espresso Cheesecake, Tiramisu, Amaretto Chiffon Cake, Spiced Gelato, and many others. The result of years of baking in Italy, in her popular bakery, and in the kitchens of her grandmother, mother, and aunts (many of whom do the baking at Sweet Maria's), the book includes cookies, cakes, pies, tarts, pastry, sweet breads, frozen desserts, fruit dishes, and other specialties-all made with warmth, tradition, and a love of great desserts. (courtesy: Amazon.com) |
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About the Author: Cheri Sicard is the editor of FabulousFoods.com, a content rich online cooking community. She lives in Los Angeles. |
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Let's Get Cooking!
