DeLaurenti's Tiramisu (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

In a bowl, whisk together the sugar and egg yolks. Gradually add mascarpone and continue stirring until the mixture becomes creamy. In another bowl, whip the egg whites to a meringue consistency (stiff peaks). Carefully fold the meringue into the mascarpone mixture.

Quickly and lightly dip enough ladyfingers into the brewed espresso to cover the bottom of an 8" x 8" pan. Using half of the mascarpone mixture, cover the ladyfingers. Dust with powdered cocoa. Repeat the layering process: espresso dipped ladyfingers-mascarpone mixture-powdered cocoa. Finish with shaved chocolate.

Once assembled, shake pan lightly to settle the ingredients. Chill for no less than 2 hours before serving (overnight is preferable). Cut and serve.

DeLaurenti's Tiramisu
Serves 6 1/2 cup sugar 3 eggs, separated 1/2 pound mascarpone 1 package ladyfingers 2 cups brewed espresso unsweetened powdered cocoa semisweet chocolate for shaving	This is our version of a dessert also known as Tuscan Trifle. It's rich, creamy and oh-so-satisfying. In a bowl, whisk together the sugar and egg yolks. Gradually add mascarpone and continue stirring until the mixture becomes creamy. In another bowl, whip the egg whites to a meringue consistency (stiff peaks). Carefully fold the meringue into the mascarpone mixture. Quickly and lightly dip enough ladyfingers into the brewed espresso to cover the bottom of an 8" x 8" pan. Using half of the mascarpone mixture, cover the ladyfingers. Dust with powdered cocoa. Repeat the layering process: espresso dipped ladyfingers-mascarpone mixture-powdered cocoa. Finish with shaved chocolate. Once assembled, shake pan lightly to settle the ingredients. Chill for no less than 2 hours before serving (overnight is preferable). Cut and serve. Serving Suggestions and Tips: Serve in a glass bowl or stemware for greatest effect.
Posted by Pat on November 29, 2006 1:06 PM