Sostanza's tiramisu

12 Servings

Ingredients

Quantity Ingredient
17 ounces Mascarpone
1 cup Granulated sugar
2 Egg yolks
1 tablespoon Vanilla
6 tablespoons Cognac or brandy
2 cups Whipping cream
5 cups Espresso
1 cup Grated semisweet chocolate
2 packs Champagne biscuits (about 40)

Directions

From: kwarner@... (Kathy Warner) Date: 14 May 1994 04:53:00 GMT

Here are three Tiramisu recipes from the Seattle Times. Delaurenti's is a delicatessen (an Institution, really) in the Pike Place Market in Seattle.

They got the recipe from an exchange student from Milan who had her mother fax over the recipe. Sostanza is a local Italian restaurant. The third recipe is from Southern Living, says the Seattle Times, and is for people who don't know where their chickens have been and are concerned about salmonella. The Times also says it's not in cookbooks because it's new, even in Italy. The latest issue of Eating Well has a lower-fat version that I haven't tried yet, but should. We had the second version for Christmas dinner and it was divine.

1. Cream mascarpone with the sugar, egg yolks, vanilla and 2 tablespoons Cognac.

2. In another bowl, whip the cream until stiff. Carefully fold in the mascarpone mixture. Keep cool.

3. When the espresso is cool, add the remaining 4 tablespoons of Cognac.

4. Using a 9-by-16-inch sheet pan (it should have 1-inch edges), spread a quarter-inch layer of the mascarpone cream about five inches wide down the middle. (There will be space on either side of the pan.) Dip the biscuits lightly into the espresso and place in a row atop the mascarpone mixture the entire length of the pan. Using a spatula, spread a half-inch layer of the mascarpone cream over the biscuits. Sprinkle with a fourth of the grated chocolate. Repeat for 2 more layers, topping the final layer with the grated chocolate. Facing the biscuits in different directions in each layer will make the dessert firmer for slicing. Chill several hours to overnight. Serves 12.

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