Tiramisu
Tiramisu is a wonderful Italian dessert. 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. Made with Mascarpone cheese, delicate
ladyfingers (Savoiardi), and laced with strong espresso coffee, tiramisu literally translates to "Pick me up."
We are providing you with 2 variations of this luscious dessert.
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. Made with Mascarpone cheese, delicate
ladyfingers (Savoiardi), and laced with strong espresso coffee, tiramisu literally translates to "Pick me up."
We are providing you with 2 variations of this luscious dessert.
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Tiramisu
(Serves 8)
1 cup sugar
1/2 cup sweet Marsala wine
6 egg yolks
1 pound Mascarpone cheese, room temperature *
1-1/2 cups hot water
5 teaspoons instant coffee powder
1/2 cup coffee-flavored liqueur
Approximately 12 ounces ladyfingers (Savoiardi)
Unsweetened cocoa for dusting cake
1 ounce semi-sweet chocolate, grated (optional)
(Serves 8)
1 cup sugar
1/2 cup sweet Marsala wine
6 egg yolks
1 pound Mascarpone cheese, room temperature *
1-1/2 cups hot water
5 teaspoons instant coffee powder
1/2 cup coffee-flavored liqueur
Approximately 12 ounces ladyfingers (Savoiardi)
Unsweetened cocoa for dusting cake
1 ounce semi-sweet chocolate, grated (optional)
Whisk sugar, wine, and egg yolks in a metal bowl.
Set the bowl over a saucepan of boiling water.
Whisk constantly until mixture begins to thicken, about 5 minutes.
Remove bowl and whisk in cheese until smooth.
Combine 1-1/2 cups hot water with instant coffee. Stir to dissolve powder.
Add liqueur.
Dip 1 ladyfinger into the coffee mixture, turn to coat, and quickly remove.
Place the cookie, rounded side down in the bottom of a 8-inch square dish.
Repeat with additional ladyfingers to cover the bottom of the pan.
Pour 1/2 of cheese mixture over.
Repeat procedure with another layer of ladyfingers and another layer of cheese.
Refrigerate until firm, about 4 hours.
Before serving, dust top with cocoa.
Garnish with grated chocolate, if desired.
Cut into squares to serve.
*Note:
If mascarpone cheese is unavailable, blend two 8-ounce packages cream cheese
with 1/2 cup heavy cream and 5 tablespoons sour cream
Set the bowl over a saucepan of boiling water.
Whisk constantly until mixture begins to thicken, about 5 minutes.
Remove bowl and whisk in cheese until smooth.
Combine 1-1/2 cups hot water with instant coffee. Stir to dissolve powder.
Add liqueur.
Dip 1 ladyfinger into the coffee mixture, turn to coat, and quickly remove.
Place the cookie, rounded side down in the bottom of a 8-inch square dish.
Repeat with additional ladyfingers to cover the bottom of the pan.
Pour 1/2 of cheese mixture over.
Repeat procedure with another layer of ladyfingers and another layer of cheese.
Refrigerate until firm, about 4 hours.
Before serving, dust top with cocoa.
Garnish with grated chocolate, if desired.
Cut into squares to serve.
*Note:
If mascarpone cheese is unavailable, blend two 8-ounce packages cream cheese
with 1/2 cup heavy cream and 5 tablespoons sour cream
Tiramisu
(Serves 12)
Zabaglione Cream:
5 egg yolks
1/4 cup sugar
1/2 cup sweet Marsala wine
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.
(Serves 12)
Zabaglione Cream:
5 egg yolks
1/4 cup sugar
1/2 cup sweet Marsala wine
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.
Tiramisu Layers:
1 cup heavy cream
4 tablespoons sugar, divided
1 pound Mascarpone cheese * see Note above
1 recipe Zabaglione Cream
2 cups brewed espresso or other strong brewed coffee
1/2 cup sweet Marsala wine
1tablespoon vanilla
14 ounces ladyfingers (Savoiardi)
3 tablespoons cocoa powder
1 ounce semi-sweet chocolate, grated (optional)
Whip cream with 2 tablespoons sugar until soft peaks form.
Fold in Mascarpone cheese and Zabaglione Cream.
Cover and refrigerate 1 hour.
In a shallow bowl, combine the espresso, 2 tablespoons sugar, Marsala, and vanilla.
Dip 1 ladyfinger into the espresso mixture, turn to coat, and quickly 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, ending with the cocoa.
Cover and refrigerate 4-5 hours or overnight.
Garnish with grated chocolate, if desired.
Cut into squares to serve.
1 cup heavy cream
4 tablespoons sugar, divided
1 pound Mascarpone cheese * see Note above
1 recipe Zabaglione Cream
2 cups brewed espresso or other strong brewed coffee
1/2 cup sweet Marsala wine
1tablespoon vanilla
14 ounces ladyfingers (Savoiardi)
3 tablespoons cocoa powder
1 ounce semi-sweet chocolate, grated (optional)
Whip cream with 2 tablespoons sugar until soft peaks form.
Fold in Mascarpone cheese and Zabaglione Cream.
Cover and refrigerate 1 hour.
In a shallow bowl, combine the espresso, 2 tablespoons sugar, Marsala, and vanilla.
Dip 1 ladyfinger into the espresso mixture, turn to coat, and quickly 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, ending with the cocoa.
Cover and refrigerate 4-5 hours or overnight.
Garnish with grated chocolate, if desired.
Cut into squares to serve.
