RECIPE INGREDIENTS
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Tiramisu
Tiramisu is a wonderful Italian dessert made with mascarpone cheese, delicate ladyfingers (Savoiardi),
and laced with strong espresso coffee and Marsala wine. Its origins have been traced back to Siena
where it had been called "Zuppa Del Duca"or "The Duke's Soup." Tiramisu became very popular in
Florence in the 19th Century where the English people living there called it "Zuppa Ingelese" or "English
Soup." The dessert has several variations, none of which resemble a soup at all. Tiramisu literally
translates to "Pick me up."
and laced with strong espresso coffee and Marsala wine. Its origins have been traced back to Siena
where it had been called "Zuppa Del Duca"or "The Duke's Soup." Tiramisu became very popular in
Florence in the 19th Century where the English people living there called it "Zuppa Ingelese" or "English
Soup." The dessert has several variations, none of which resemble a soup at all. Tiramisu literally
translates to "Pick me up."
Ingredients:
Zabaglione Cream:
5 egg yolks
1/4 cup sugar
1/2 cup sweet Marsala wine
Tiramisu Layers:
1 cup heavy cream
4 tablespoons sugar, divided
1 pound mascarpone cheese
1 recipe Zabaglione Cream
3 cups brewed espresso or other strong brewed coffee, cooled
3/4 cup sweet Marsala wine
1 tablespoon vanilla
14 ounces ladyfingers (Savoiardi)
2 tablespoons cocoa powder plus more for dusting the top
Directions:
To make the zabaglione cream:
In the top of a double boiler, beat together the yolks and sugar until pale yellow.
In the bottom of the double boiler, bring water to a boil. Reduce the water to a simmer and place the egg yolk mixture on top. Gradually add the Marsala, beating continuously. Cook 6-10 minutes, until soft mounds form, scraping bottom and sides of pan frequently. Transfer the mixture to a bowl, cover, and refrigerate about 30 minutes.
To make the whipped cream and cheese mixture:
Whip the heavy cream with 2 tablespoons sugar until soft peaks form. Fold in the mascarpone cheese and Zabaglione Cream. Cover and refrigerate 1 hour.
To assemble the layers:
In a shallow bowl, combine the espresso, 2 tablespoons sugar, Marsala, and vanilla. Dip 1 ladyfinger into the espresso mixture, turn to coat, and remove. Place the cookie, rounded side down in the bottom of a 9 x 13-inch dish. Repeat with additional ladyfingers to cover the bottom of the pan. After you have one layer of ladyfingers in the pan, spoon 1/2 of the cheese mixture over the top. Sprinkle with 1 tablespoon cocoa powder. Repeat the layers 1 more time. Cover and refrigerate 4-5 hours or overnight. Coat the top of the tiramisu with cocoa powder by shaking the powder through a sieve or strainer. Cut into squares to serve.
Zabaglione Cream:
5 egg yolks
1/4 cup sugar
1/2 cup sweet Marsala wine
Tiramisu Layers:
1 cup heavy cream
4 tablespoons sugar, divided
1 pound mascarpone cheese
1 recipe Zabaglione Cream
3 cups brewed espresso or other strong brewed coffee, cooled
3/4 cup sweet Marsala wine
1 tablespoon vanilla
14 ounces ladyfingers (Savoiardi)
2 tablespoons cocoa powder plus more for dusting the top
Directions:
To make the zabaglione cream:
In the top of a double boiler, beat together the yolks and sugar until pale yellow.
In the bottom of the double boiler, bring water to a boil. Reduce the water to a simmer and place the egg yolk mixture on top. Gradually add the Marsala, beating continuously. Cook 6-10 minutes, until soft mounds form, scraping bottom and sides of pan frequently. Transfer the mixture to a bowl, cover, and refrigerate about 30 minutes.
To make the whipped cream and cheese mixture:
Whip the heavy cream with 2 tablespoons sugar until soft peaks form. Fold in the mascarpone cheese and Zabaglione Cream. Cover and refrigerate 1 hour.
To assemble the layers:
In a shallow bowl, combine the espresso, 2 tablespoons sugar, Marsala, and vanilla. Dip 1 ladyfinger into the espresso mixture, turn to coat, and remove. Place the cookie, rounded side down in the bottom of a 9 x 13-inch dish. Repeat with additional ladyfingers to cover the bottom of the pan. After you have one layer of ladyfingers in the pan, spoon 1/2 of the cheese mixture over the top. Sprinkle with 1 tablespoon cocoa powder. Repeat the layers 1 more time. Cover and refrigerate 4-5 hours or overnight. Coat the top of the tiramisu with cocoa powder by shaking the powder through a sieve or strainer. Cut into squares to serve.
DESSERTS > SPOON DESSERTS > TIRAMISU
THE ORIGINAL ESPRESSO MAKER
Designed and Made in Italy, this coffeemaker takes less than 5 minutes to brew on your stovetop.
First introduced in 1933, the Bialetti company says that the Moka resides in 90 percent of Italian households.
Using it is simple: fill the bottom chamber with water, place ground espresso in the metal filter, screw on the top, and place over medium heat. Pressurized steam forces boiling water up through the grinds and into theupper chamber. Your espresso is ready in under 5 minutes.
First introduced in 1933, the Bialetti company says that the Moka resides in 90 percent of Italian households.
Using it is simple: fill the bottom chamber with water, place ground espresso in the metal filter, screw on the top, and place over medium heat. Pressurized steam forces boiling water up through the grinds and into theupper chamber. Your espresso is ready in under 5 minutes.
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