Tiramisu
"Enjoy a taste of la dolce vita with this classic Italian dessert, made with ladyfingers and coffee. It is lovely served with a cup of espresso. For those who absolutely cannot find mascarpone cheese, 15 oz. whole-milk ricotta, 3 oz. cream cheese, and 1 t. fresh lemon juice processed in a food processor or blender until perfectly smooth can be substituted successfully. Prep time given does not include 2 hours of chilling time. This is a great make-ahead dessert that is guaranteed to wow your guests."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 (3 ounce) package ladyfingers
- 1⁄4 cup very strong brewed coffee, preferably espresso, cold
- 6 large eggs, separated, room temperature
- 1⁄3 cup superfine sugar
- 1 lb mascarpone cheese
- 1 tablespoon cognac or 1 tablespoon brandy
- 1⁄2 cup heavy cream, cold
- 2 tablespoons unsweetened cocoa powder
- chocolate curls (for garnish)
directions
- Lay out half the ladyfingers on work surface. Brush one side with half the coffee, just coloring tops. Arrange thse ladyfingers in 13x9" glass dish.
- Beat egg yolks and sugar in large mixer bowl until light and fluffy, about 3 minutes on high speed. Add mascarpone and Cognac and mix just until blended.
- Beat egg whites in second bowl until soft peaks form. Beat cream in third bowl to soft peaks. Using rubber spatula, gently fold cream into egg whites, then fold into mascarpone mixture. Spread half the mixture over ladyfingers in dish.
- Brush remaining ladyfingers with remaining coffee and arrange on mascarpone mixture. Spread with remaining mascarpone. Refrigerate uncovered at least 2 hours.
- Just before serving, sprinkle with cocoa powder. Cut into squares, spoon into goblets, and garnish wtih chocolate curls.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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