Tiramisu
TIRAMISU
Let me start off by saying, I am not personally a fan of tiramisu, or coffee for that matter. That being said, this is one of my favorite recipes. It’s light and doesn’t have an overwhelming flavor of coffee (unless you like that sort of thing, and then you can add more coffee). Though you can make it and eat it the same day, I have found it tastes the best when it’s had time to sit in the refrigerator overnight. Since it is made with raw egg, remember it is only good for two days! And the secret to the perfect tiramisu is: The more cream, the better!
Serves 12 People
Time: Approx. 2 hours to prepare
Ingredient
1 cup espresso coffee
1 tbs Whiskey/brandy
4 eggs (fresh, pasteurized only)
.6 cups (150 g) sugar
500 g mascarpone (fresh only)
300 g lady fingers * or other spongy type of biscotti (not hard)
Dark chocolate chips (enough to cover the top of the dessert)
Cocoa powder
1. Make about a cup of coffee and allow to cool to room temperature.
2. Once cooled stir the liquor into the coffee.
3. Place the lady fingers in a dish, such as a 9X13 glass casserole dish.
4. Use a ladle or spoon to cover the lady fingers with the coffee mixture. You want them to be covered to absorb the liquid, but you don’t want it to look soupy - that would make the lady fingers soggy.
5. Cover the dessert with a lid or plastic wrap, and chill in the fridge for an hour.
6. After an hour, you can prepare the cream for the dessert.
7. Separate whites and yolks of raw eggs into 2 bowls.
8. Add sugar to the bowl with the egg yolks and beat until crystal-like with an electronic mixer. The color should be a light yellow and have a thin texture.
9. Add the mascarpone to the sugar and egg yolks, and mix with a beater by hand. Set aside.
10. To the egg whites, add a pinch of salt. This will help them to whip up faster.
11. Use an electronic beater to turn the egg whites into a light whip. Turn the mixer on high and give it about 30 seconds to a minute. You may need to use a spatula to push the egg into the beater to make sure it all gets whipped. It will become very frothy and light. When it’s done, it should be solid and not watery. You should be able to hold the bowl almost upside without anything falling out.
12. Pour the egg whites into the cream mixture, and mix VERY delicately. Fold the mixture over itself with very little pressure. If you apply too much pressure, it will become liquid and that will ruin your dessert.
13. Remove the lady fingers from the refrigerator.
14. Use a spatula to evenly cover the lady fingers with the cream mixture.
15. Spread chocolate chips over the top.
16. Recover the dish and return to the refrigerator until ready to serve (at least an hour).
17. When ready to serve, sprinkle cocoa powder over the dessert. If you add the cocoa before you’re ready to serve, it will sink.
*I like to buy two 2 ounce packages at the store. Each package has two layers in it, and since they are thin, I like to just put them in together.
Well that's the last of the recipes I learned in my Italian cooking class. I hope you learned some new recipes to show off to your friends and family for dinner soon! Don't forget to check out the book where it all began - Gelato and Other Italian Adventures. As a reminder, it's not a cookbook, but a travelogue of the semester I studied abroad in Siena. I hope you enjoy the adventures as much as I did.
Cheers!
Heather D. Panico
Let me start off by saying, I am not personally a fan of tiramisu, or coffee for that matter. That being said, this is one of my favorite recipes. It’s light and doesn’t have an overwhelming flavor of coffee (unless you like that sort of thing, and then you can add more coffee). Though you can make it and eat it the same day, I have found it tastes the best when it’s had time to sit in the refrigerator overnight. Since it is made with raw egg, remember it is only good for two days! And the secret to the perfect tiramisu is: The more cream, the better!
Serves 12 People
Time: Approx. 2 hours to prepare
Ingredient
1 cup espresso coffee
1 tbs Whiskey/brandy
4 eggs (fresh, pasteurized only)
.6 cups (150 g) sugar
500 g mascarpone (fresh only)
300 g lady fingers * or other spongy type of biscotti (not hard)
Dark chocolate chips (enough to cover the top of the dessert)
Cocoa powder
1. Make about a cup of coffee and allow to cool to room temperature.
2. Once cooled stir the liquor into the coffee.
3. Place the lady fingers in a dish, such as a 9X13 glass casserole dish.
4. Use a ladle or spoon to cover the lady fingers with the coffee mixture. You want them to be covered to absorb the liquid, but you don’t want it to look soupy - that would make the lady fingers soggy.
5. Cover the dessert with a lid or plastic wrap, and chill in the fridge for an hour.
6. After an hour, you can prepare the cream for the dessert.
7. Separate whites and yolks of raw eggs into 2 bowls.
8. Add sugar to the bowl with the egg yolks and beat until crystal-like with an electronic mixer. The color should be a light yellow and have a thin texture.
9. Add the mascarpone to the sugar and egg yolks, and mix with a beater by hand. Set aside.
10. To the egg whites, add a pinch of salt. This will help them to whip up faster.
11. Use an electronic beater to turn the egg whites into a light whip. Turn the mixer on high and give it about 30 seconds to a minute. You may need to use a spatula to push the egg into the beater to make sure it all gets whipped. It will become very frothy and light. When it’s done, it should be solid and not watery. You should be able to hold the bowl almost upside without anything falling out.
12. Pour the egg whites into the cream mixture, and mix VERY delicately. Fold the mixture over itself with very little pressure. If you apply too much pressure, it will become liquid and that will ruin your dessert.
13. Remove the lady fingers from the refrigerator.
14. Use a spatula to evenly cover the lady fingers with the cream mixture.
15. Spread chocolate chips over the top.
16. Recover the dish and return to the refrigerator until ready to serve (at least an hour).
17. When ready to serve, sprinkle cocoa powder over the dessert. If you add the cocoa before you’re ready to serve, it will sink.
*I like to buy two 2 ounce packages at the store. Each package has two layers in it, and since they are thin, I like to just put them in together.
Well that's the last of the recipes I learned in my Italian cooking class. I hope you learned some new recipes to show off to your friends and family for dinner soon! Don't forget to check out the book where it all began - Gelato and Other Italian Adventures. As a reminder, it's not a cookbook, but a travelogue of the semester I studied abroad in Siena. I hope you enjoy the adventures as much as I did.
Cheers!
Heather D. Panico
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