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Lisa - LA

This is my favorite version - REC: The Best Tiramisu

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Joined: Dec 9, 2005

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Posted to Thread #6967 at 3:55 pm on Jun 19, 2007

This was originally posted by Laurie Drummond at Gail's:

<i>

The BEST Tiramisu

I got this recipe from David Pellarito, an Italian chef and teacher from the San Francisco area when he came to the Wok And Whisk in Baton Rouge to teach a series of Italian cooking classes. It resembles the same Tiramisu I grazed my way through Rome on. It is, simply the best!

By the way, the literal translation of Tiramisu is "pick me up" which derives from the high caffeine content (both direct and through chocolate--not to mention all the sugar. This dish orginates from the central northern Italian border.
TIRAMISU

Note: Must be prepared at least 5 hours in advance before serving.

Serves 6-8

3/4 C brewed expresso coffee, cooled
1/4-1/2 C of liquer (Chambord is EXCELLENT), preferably berry-flavored
24 (or more) savoiardi (lady finger cookies-THE HARD KIND.not the soft..very important!
4 eggs, separated
1/4 C granulated sugar
1 lb mascarpone cheese (do NOT use cream cheese!)
6 oz (or more!) semisweet chocolate, coarsely chopped

1. Combine the cooled coffee with the liqueur.

2. Arrange half the ladyfingers in a slightly rectangular, flat bottomed serving dish (with High sides). The entire bottom of the dish should be covered. (this is why you may need more than 24 ladyfingers).

3. Sprinkle/soak the ladyfingers with half the liquer/coffee mixture. (You don't want the ladyfingers to be soaked completely soft, but you want to make sure they've absorbed some for flavor).

4. Beat the egg whites in a bowl until stiff. Reserve.

5. In another bowl, beat the egg yolks together with the sugar until the mixture thickens and lightens in color (this is an important step!)

6. Add the marscarpone to the egg yolk mixture and stir with a wooden spoon to combine thoroughly. Make sure it is combined well.

7. Fold the reserved egg whites into this mixture.

8. Spread 1/2 the mascarpone mixture over the ladyfingers in the serving dish.

9. Sprinkle half the the chopped chocolate on the mascarpone mixture (I'm very generous here; you can still see the mascarpone below, but the mixture is definately covered).

10. On a separate plate, soak the remaining ladyfingers with the remaining coffee/liquer mixture, then make another layer of ladyfingers on top of the chopped chocolate--repeat layering.The rest of the mascarpone, and then the rest of the chopped chocolate.

11. Cover the Tiramisu with plastic wrap and CHILL OVERNIGHT, or AT LEAST FOR 5 HOURS. Then dig in and prepare to swoon!!</i>


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