Tiramisu ala enrico salvini
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mascarpone cheese |
| 6 | eaches | Eggs |
| 12 | tablespoons | White sugar |
| 2 | cups | Espresso coffee |
| x | Savoiardi biscuits | |
| x | Or lady finger biscuits | |
| 4 | tablespoons | Cocoa powder |
Directions
Prepare espresso and allow to cool. About 16 to 20 demitasse will be required.
Separate the eggs, retaining 3 of the whites for later. Whip the yolks with the sugar until the mixture gets creamy and fluffy.
Soften the mascarpone and add to the egg yolk cream using a wooden spoon. Combine the mixture whipping in a circular motion up and down rather than clockwise or anti-clockwise. This imcreases the fluffiness of the mixture. FOLD DO NOT WHIP as the fat content of the cheese may separate and make the tiramisu fatty.
For a fluffier mixture whip 3 egg-whites until stiff and fold into the egg\\cheese mixture.
Pour a small quantity of espresso in a shallow, flat dish. This will also speed cooling. When cool dip the bottoms of the biscuits in the espresso and place them in the bottom of a 9 X 13 inch pan. Cover the bottom of the pan completely with the biscuits fitting them tightly in the pan. . Do not soak the biscuits, only the lower half should be wetted with coffee.
After the first layer of biscuits are in the pan, cover the biscuits with at least a ¼ inch layer of the egg cream. Add another layer of coffee dipped biscuits. Then another layer of egg cream. Repeat until the pan is full. Usually 3 layers are enough. The last layer must be cream.
Refrigerate for 24 hours if possible. Before serving sprinkle the top with either powdered cocoa, gratted chocolate or drizzle with thin streams of heavy chocolate syrup.
Although many put brandy, cognac and other alcoholic beverages in tiramisu, I avoid it. Alcohol tends to kill the other flavors.
Follow my suggestion and have your cognac separate in a heated brandy snifter. A more suitable variation is to add a few spoonfuls of small chocolate chips or coarsely grated chocolate to the cream mixture.
This is best prepared the day before. Cover and store the dessert in the refrigerator to allow the biscuits to absorb the coffee and cheese flavors. Right before serving, sprinkle the cocoa on the top using a small strainer.
Enjoy and have one on me!