TIRAMISU
(Serves 4)

Invented at El Toula in Treviso—a hotel noted for its good cooking— this dessert, whose name translates as "pick me up" (perhaps for its caffeine
content), now seems to appear on every restaurant menu in America.
This simple, classic version of tiramisu comes from Alle Tesriere in Venice.

INGREDIENTS:

2 eggs, separated
V2 cup sugar
^2 cup mascarpone
1 cup strong,freshly brewed black coffee (not espresso), at room temperature
12 Italian savoiardi cookies
or lady fingers
Unsweetened cocoa powder

DIRECTIONS:

1. Beat egg yolks with a whisk in a medium bowl. Grad-
ually add sugar and continue to whisk until mixture is
thick, smooth, and pale yellow. Gently fold mascarpone
into mixture with a rubber spatula, then set aside.

2. Put egg whites into a clean, dry mixing bowl and beat
with a whisk until they form stiff but not dry peaks. Fold
egg whites into mascarpone mixture and set aside.

3. Pour coffee into a wide shallow bowl. Dip 4 of the
cookies into the coffee just long enough to moisten them
without mak ing them soggy, then arrange them side by
side in a single layer on a serving platter. Spread one-third
of the mascarpone mixture over the biscuirs, then dust
with a little cocoa powder. Make 2 more layers, dipping
the cookies in coffee and layering them with mascarpone
and cocoa. Refrigerate until well chilled.

 

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