tiramisu
this is maggie's amazing recipe for tiramisu (originally from idylwilde), and ande wanted a copy of it so i figured if i was going to type it up, i might as well post it here.
here goes...
serves 6-8
3 eggs, separated
1/2 - 3/4 c. sugar
1/2 t. vanilla
8 oz. mascarpone
1/2 - 3/4 c. heavy cream (1/2 c. is enough if you are using egg whites)
1/4 c. very strong coffee
1/4 c. kahlua, creme de cacao, brandy, or whatever
~24 ladyfingers
a little unsweetened cocoa
a little confectioner's sugar
1. put the egg yolks in the top of a double boiler: while you bring the water to a generous simmer, beat 1/2 c. of the sugar and the vanilla into the yolks. continue to beat over low heat from apx. 10 min.
2. beat in thew mascarpone; then cool the mixture while you work on the rest of the ingredients.
3. beat the heavy cream and fold it into the eggs and mascarpone*. stop here, or beat the egg whites, adding 1/4 c. sugar until stiff peaks form, and fold into mixture.
4. mix the coffee and liqueur, then brush the ladyfingers with the liquid. line the side and bottom of a ceramic or glass souffle type dish with apx. 2/3 of the ladyfingers. spoon in about half of the dessert. distribute the rest of the ladyfingers on top and spoon over the rest of the dessert. cover and refrigerate for at least 4 and up to 24 hours.
5. just before serving, sprinkle the dessert generously with cocoa, then top with a dusting of confectioner's sugar.
my comments: i made it with the egg whites and the texture was excellent but i think it ended up just a little too sweet for my taste. next time i will cut out a little of the sugar from the custard and from the egg white mixture.
*how much you are supposed to beat the cream is unclear to me--i made a slightly soupy whipped cream and that worked fine.
here goes...
serves 6-8
3 eggs, separated
1/2 - 3/4 c. sugar
1/2 t. vanilla
8 oz. mascarpone
1/2 - 3/4 c. heavy cream (1/2 c. is enough if you are using egg whites)
1/4 c. very strong coffee
1/4 c. kahlua, creme de cacao, brandy, or whatever
~24 ladyfingers
a little unsweetened cocoa
a little confectioner's sugar
1. put the egg yolks in the top of a double boiler: while you bring the water to a generous simmer, beat 1/2 c. of the sugar and the vanilla into the yolks. continue to beat over low heat from apx. 10 min.
2. beat in thew mascarpone; then cool the mixture while you work on the rest of the ingredients.
3. beat the heavy cream and fold it into the eggs and mascarpone*. stop here, or beat the egg whites, adding 1/4 c. sugar until stiff peaks form, and fold into mixture.
4. mix the coffee and liqueur, then brush the ladyfingers with the liquid. line the side and bottom of a ceramic or glass souffle type dish with apx. 2/3 of the ladyfingers. spoon in about half of the dessert. distribute the rest of the ladyfingers on top and spoon over the rest of the dessert. cover and refrigerate for at least 4 and up to 24 hours.
5. just before serving, sprinkle the dessert generously with cocoa, then top with a dusting of confectioner's sugar.
my comments: i made it with the egg whites and the texture was excellent but i think it ended up just a little too sweet for my taste. next time i will cut out a little of the sugar from the custard and from the egg white mixture.
*how much you are supposed to beat the cream is unclear to me--i made a slightly soupy whipped cream and that worked fine.
Comments