Side Pannel
Tiramisu
Ingredients List
- 3 Egg yolks
- 3 tb Superfine sugar
- 1 1/3 c Marsala or brandy
- 1/4 c Very strong espresso
- -coffee
- 8 oz Mascarpone cheese, room
- -temperature
- 1/2 c Cream
- 1 Egg white
- 4 oz Ladyfingers
Directions
Tiramisu("pick me up") is a modern version of a dessert first created in
Siena, where it was called zuppa del Duca (the Duke's soup!). From there it
migrated to Florence, where it became very popular in the nine- teenth
century among the many English people who came to live in the city at that
time. And so it was called zuppa ingleseEnglish soup. Only recently, the
same dessert with some variationchiefly the substitution of rich
mascarpone cheese for the original custardhas come to be called tiramisu.
Make a zablione by beating the egg yolks and sugar in the top of a double
boiler until ivory colored. Add 1/3 cup liquor and whisk over gently
simmering water until the mixture begins to thicken. Let cool.
Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the
egg white until stiff. Fold the egg white into the zabaglione. Dip the
lady fingers into the remaining liquor and arrange in a single layer in the
bottom of a 9 in. bowl. Cover them with half the mascarpone, then half the
zabaglione and half the cream. Repeat the layers, finishing with the cream.
Refrigerate for several hours before serving. From: Fred Towner
Siena, where it was called zuppa del Duca (the Duke's soup!). From there it
migrated to Florence, where it became very popular in the nine- teenth
century among the many English people who came to live in the city at that
time. And so it was called zuppa ingleseEnglish soup. Only recently, the
same dessert with some variationchiefly the substitution of rich
mascarpone cheese for the original custardhas come to be called tiramisu.
Make a zablione by beating the egg yolks and sugar in the top of a double
boiler until ivory colored. Add 1/3 cup liquor and whisk over gently
simmering water until the mixture begins to thicken. Let cool.
Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the
egg white until stiff. Fold the egg white into the zabaglione. Dip the
lady fingers into the remaining liquor and arrange in a single layer in the
bottom of a 9 in. bowl. Cover them with half the mascarpone, then half the
zabaglione and half the cream. Repeat the layers, finishing with the cream.
Refrigerate for several hours before serving. From: Fred Towner
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