Patrizia Chen's Tiramisu
"Born and raised in Livorno, Ms. Chen's memoir, "Rosemary and Bitter Oranges: Growing up in a Tuscan Kitchen" is a charming account of a post world war II childhood. And the recipes are terrific. This Tiramisu presents beautifully. If the raw eggs worry you, use the very good ones you can find in organic markets. This is a perfect dessert for making early in the day of your dinner party, freezing for the afternoon, and removing from the freezer to sit on your counter while you sit down to dinner."
- Ready In:
- 7hrs 25mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 6 large eggs
- 7 tablespoons sugar
- 2 tablespoons fine ground coffee (I use espresso or French roast)
- 7 ounces dark chocolate, finely chopped
- 18 ounces mascarpone
- 1 cup coffee, strong Italian
- 2 tablespoons dark rum
- 14 ounces ladyfingers (or savoiardi cookies)
- 2 tablespoons unsweetened cocoa powder, dark
directions
- Separate the eggs, putting the yolks into a large mixing bowl and the whites into the bowl of an electric mixer.
- Add 6 tablespoons of sugar to the yolks and whisk auntil pale yellow and creamy.
- Stir in the ground coffee, chocolate and mascarpone.
- Beat the egg whites until they hold stiff peaks; gently fold them into the mascarpone mixture.
- Line the sides of a nine inch springform pan with foil.
- In a shallow bowl, mix the cup of brewed coffee, rum and remaining tablespoon of sugar.
- One by one, dip enough cookies/ladyfingers into the mixture to cover the bottom of the pan (it's ok if they crumble).
- Take the remaining cookies/ladyfingers, dip them on just one side, and stand them straight up against the sides of the pan, the moist side facing inches.
- Pour the mascarpone mixture into the pan and sprinkle the top with the cocoa powder (easiest using a fine sieve).
- Cover and freeze for at least six hours.
- Let stand at room temperature one hour before serving.
- To unmold, spring open the pan, peel away the foil, and transfer the Tiramisu, still on the pan base, to a serving plate.
- Ecco fatto!
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Reviews
-
Absolultely fantastic! I wanted a special dessert is DH was coming home after being away for 2 weeks, and did I choose a winner here. I halved the recipe for 5 and made this the night before. It was delicious (not a morsel left!). I really liked the fact that the chocolate was left in pieces and not melted.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
