Slideluck Potshow - Tiramisu Recipe
By popular request from last Friday's Slideluck Potshow crowd ...
Simone's Very Special Tiramisu
This recipe traces back to the cooking skill of one of my friends Italian grandmother.
I've witnessed small family feuds breaking out over batches that were too small - so don't let this happen to you. Make enough! I usually triple or quadruple this recipe. And prepare it one day ahead, for it only develops its true flavor after being allowed to rest in the fridge for 24 hours.
Since the recipe is of European origin, all measurements are in grams - so get your kitchen scale out. Equally important is that your eggs be as fresh as possible - check your neighborhood feed or grocery store for local eggs, fresh from the chicken coop.
Ingredients:
- 3 egg yolks
- 50 grams of white sugar
- 200 grams of Mascarpone cheese (usual containers you can buy are 227grams - that's fine. Use it all.)
- 2 egg whites
- 150 grams of Lady fingers (yes, you can also make your own biscuits, but I've had the best results with simple Lady fingers you buy at your local grocery store)
- 1/2 cup of good, strong, freshly-brewed coffee
- 2 large TBLSP of Kahlua, Rum or whateever liquor you're fond of, to taste
- Chocolate powder
1. Make the coffee - allow to cool for a bit, then add the liquor.
2. Mix the egg yolks and sugar and beat them until they're of a very light color.
3. Add the Mascarpone, and mix in well.
4. Beat your egg whites till very stiff, then carefully combine them with the mixture (a rubber spatula works well).
5. Cover the bottom of a glass (no metal!) dish tightly with your lady fingers.
6. Drizzle half of the coffee mixture onto the lady fingers, making sure you don't make the biscuits too soggy. The entire success of this recipe really lies in the perfect balance of coffee and biscuit.
7. Spoon half of the Mascarpone mixture on top of it.
8. Repeat steps 4 - 7 for a second layer of biscuit, coffee and cream.
9. Put the finished dessert in the fridge - be patient for 24 hours.
10. Shortly before serving, dust the top of the dessert with the chocolate powder. 11. Serve, enjoy, and watch the feud break out!
While it's unlikely that you'll have anything left over to refridgerate, you can do so for about 2-3 days. I've also successfully frozen this dessert - just give it about 3-4 hours to thaw before serving.
Simone's Very Special Tiramisu
This recipe traces back to the cooking skill of one of my friends Italian grandmother.
I've witnessed small family feuds breaking out over batches that were too small - so don't let this happen to you. Make enough! I usually triple or quadruple this recipe. And prepare it one day ahead, for it only develops its true flavor after being allowed to rest in the fridge for 24 hours.
Since the recipe is of European origin, all measurements are in grams - so get your kitchen scale out. Equally important is that your eggs be as fresh as possible - check your neighborhood feed or grocery store for local eggs, fresh from the chicken coop.
Ingredients:
- 3 egg yolks
- 50 grams of white sugar
- 200 grams of Mascarpone cheese (usual containers you can buy are 227grams - that's fine. Use it all.)
- 2 egg whites
- 150 grams of Lady fingers (yes, you can also make your own biscuits, but I've had the best results with simple Lady fingers you buy at your local grocery store)
- 1/2 cup of good, strong, freshly-brewed coffee
- 2 large TBLSP of Kahlua, Rum or whateever liquor you're fond of, to taste
- Chocolate powder
1. Make the coffee - allow to cool for a bit, then add the liquor.
2. Mix the egg yolks and sugar and beat them until they're of a very light color.
3. Add the Mascarpone, and mix in well.
4. Beat your egg whites till very stiff, then carefully combine them with the mixture (a rubber spatula works well).
5. Cover the bottom of a glass (no metal!) dish tightly with your lady fingers.
6. Drizzle half of the coffee mixture onto the lady fingers, making sure you don't make the biscuits too soggy. The entire success of this recipe really lies in the perfect balance of coffee and biscuit.
7. Spoon half of the Mascarpone mixture on top of it.
8. Repeat steps 4 - 7 for a second layer of biscuit, coffee and cream.
9. Put the finished dessert in the fridge - be patient for 24 hours.
10. Shortly before serving, dust the top of the dessert with the chocolate powder. 11. Serve, enjoy, and watch the feud break out!
While it's unlikely that you'll have anything left over to refridgerate, you can do so for about 2-3 days. I've also successfully frozen this dessert - just give it about 3-4 hours to thaw before serving.
posted by Simone at 9:14 AM
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2 Comments:
This is too crazy! I have a bag upstairs with imported ladyfingers (from Italy), marscapone, eggs, and espresso. I'm making Tiramisu tomorrow, the first of MANY batches, to perfect a recipe for our restaurant. Your timing is perfect -- and very strange. I'll let you know how it turns out!!!! And thank you!
great blog!
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