Tiramisu!
Venetian Tirami-su (as Tirami-su originated in Venice, Italy) and this recipe came from a Venetian cookbook.
- 6 egg yolks
- 60 gm sugar
- 1/4 cup sweet marsala
- 380 gm marscapone
- 1 cup heavy cream, whipped to soft peak stage
- 1 cup espresso
- 3 T coffee-flavored liquor
- 36 savoiardi
- 3 T cocoa powder
Zabaglione: Beat egg yolks in top pan of a double boiler until thick. Place bowl over simmering water, and while beating, gradually add marasala and sugar. Continue beating until mixture is very thick. Remove from heat, but continue beating until mixture has cooled, then refrigerate.
Beat the marscapone smooth, fold whipped cream into it, then fold in the zabaglione. Mix espresso and liquor together. Line bottom of 9" square pan with half of the savoiardi; brush them with the espresso. Place half of the zabaglione mixture over them. Another layer of savoiardi, then add the remaining zabaglione. Dust with cocoa. Refrigerate for at least 1 hour. Makes 8 - 12 servings... yeah right. But I'm eating more than one!
If you can find the marscapone, you'll probably find savoiardi. Most likely you'll find these rare items in an italian deli or a well-stocked cheese shop. However, if you want to make the savoiardi yourself, here's the recipe:
- 4 large eggs, separated, at room temp
- 125 gms sugar
- 375 gms cake or all-purpose flour, thoroughly sifted
- Preheat to 425 degrees F.
Line baking sheets with parchment paper. Beat egg white until soft peak stage, then beat in sugar until mixture becomes stiff. Beat egg yolks until thick and light. Fold 1/3 off egg white mix into egg yolks. Sift flour over this mixture and fold it in. Then fold in remaining whites. Spoon batter in strips about 1" x 3" onto the paper. Bake 5-7 minutes or until cookies are lightly browned. Let them cool before removing from paper.
Desiree McCrorey in Burlington, Vermont, USA
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