Tuesday, October 20, 2015

#HolidayRecipe Exchange Starting Early--or Not!!!

Authors, readers, cooks...we're getting to that time of year when we blow our diets...and I have something to contribute to your downfall! My cookbook AROUND THE WORLD IN 80 MEALS came out last year, featuring seven fantasy cruises, with recipes from cruise menus. One of my favorites is Tiramisu which is something my heroine Vita Caputo (based on my great grandmother) of FROM HERE TO FOURTEENTH STREET (on sale soon) and BOOTLEG BROADWAY would have made.



Tiramisu 

Ingredients
3 large eggs, separated
¾ cup sugar
8 ounces mascarpone cheese
½ cup heavy cream
2 cups espresso at room temperature
2 tablespoons sweet Marsala wine
6 ounces savoiardi (crisp Italian ladyfingers)
2 tablespoons cocoa powder 

Instructions

Beat egg yolks and ½  cup sugar in a large bowl until thickened and pale.
Beat in mascarpone until barely combined.
Beat whites with a pinch of salt in a separate bowl until they barely hold soft peaks.
Gradually add remaining ¼ cup sugar continuing to beat whites until they barely hold stiff peaks. Beat heavy cream in a separate bowl until it barely holds soft peaks.
Gently fold cream into mascarpone mixture until thoroughly mixed.
Fold in egg whites.
Stir espresso and Marsala wine together in a shallow bowl.
Dip 1 savoiardi into espresso mix and for a few seconds each side.
Place dipped savoiardi in a 2-quart glass baking dish.
Dip 8 more savoiardi  and arrange in a snug layer in bottom of dish.
Spread half the mascarpone mixture evenly over dipped savoiardi.
Repeat process to make a second layer of dipped savoiardi and mascarpone.
Cover and chill 6 hours.
Sprinkle with cocoa powder and serve.

 

2 comments:

  1. Sounds delicious, Diana! I love tiramisu.

    ReplyDelete
  2. Me too, Linda. Maybe I should've posted something more....sensible. :)

    ReplyDelete