Diana's Desserts - www.dianasdesserts.com


Servings: Approximately 10 servings
From Diana's Desserts:

Elena, who lives in Feltre Italy, submitted this original Italian recipe for Tiramisu. Elena tells me that this is the REAL way to make Tiramisu, the way it's made and served in Italy. Elena also says to use the "best" quality mascarpone cheese in the recipe, as it's the mascarpone that really makes the tiramisu.

1 pound (16oz. or 500g) best quality mascarpone cheese (see note
4 egg yolks
1 egg white
1/2 pound (8oz. or 225g) granulated sugar
30 Savoiardi Biscuits or Ladyfingers (a good brand is "Vicenzi")
Italian Espresso Style Coffee, warmed
Bittersweet Cocoa Powder

1). Whip together sugar and egg yolks until they become foamy.

2). Add mascarpone cheese to the egg yolk and sugar mixture and mix well, to avoid forming lumps.

3). Whip the egg white until it becomes very firm (until stiff peaks form) and gently fold it into the mascarpone mixture, (folding means mixing from the bottom to the top).

4). Spoon a little mascarpone mix into the bottom of a 9 x 13 inch baking dish; spread evenly.

5). Soak half of the savoiardi biscuits or ladyfingers in the warm coffee (or espresso) and place them on top of the mascarpone base. Then spread half of the mascarpone mixture evenly over the savoiardi or ladyfingers.

6). Soak the remaining half of biscuits or ladyfingers in warm coffee or espresso, and place over first mascarpone layer. Spread the remaining half of mascarpone mix over biscuits or ladyfingers.

7). Sprinkle with bittersweet cocoa powder just before serving, (otherwise the cocoa powder will become wet!)

8). Place in refrigerator for two hours and serve.

*Notes: If you want, you can add a little rum or marsala to the coffee or espresso.

About Mascarpone Cheese:
The quality of Mascarpone cheese that you use for Tiramisu is very important, as Tiramisu depends almost, from the quality of the mascarpone.

Makes approximately 10 servings.

Source: My Grandma
Submitted By: Elena Possiedi
Date: May 2, 2003