Daniel Halpern's Basic Tiramisu

Title:
Daniel Halpern's Basic Tiramisu

Yield:
10 Servings

Categories:
Dessert,
Italian,
Pudding




Ingredients:





     6 oz BITTERSWEET CHOCOLATE;


          -ground fine,


     6 oz DARK ESPRESSO; cooled,


   1/2 c  BRANDY


   1/2 c  MARSALA


    36    LADY FINGERS; dry Italian,


     7    EGGS; with yolks and


          Whites separated


     3 tb SUGAR


 1 1/4 lb MASCARPONE


          Stuff You'll Need


          Kitchen whip (do not use an


          -electric


          Mixer)


     3    Mixing bowls


     3    Glass serving dish (up to


          -4-quart)






 This particular recipe replaces half the brandy with Marsala wine. It is


 presented here, compliments of Daniel Halpern, who posted it on


 CompuServe's Cooks Online Forum. This recipe makes 10 servings. Directions


 1. Mix the coffee with the half of the brandy and half of the Marsala. 2.


 Place half the ladyfingers tightly together on the bottom of a shallow 3-


 to 4-quart glass serving dish and splash them with half the coffee mixture


 so they are soaked (but do not leave any unabsorbed liquid in the dish. 3.


 In a mixing bowl, whisk the egg yolks with the sugar and the remaining


 brandy and Marsala until the eggs are light and foamy. 4. Add the


 Mascarpone and continue to whisk until the mixture is smooth. 5. In another


 bowl, whip the egg whites to firm peaks and fold them into the Mascarpone


 cream. 6. Spread half this mixture over the ladyfingers, and then, using


 half the ground chocolate, cover the cream mixture with an even layer. 7.


 Sprinkle the remaining ladyfingers with the rest of the coffee mixture and


 layer them in the dish. 8. Then, cover them with the remaining Mascarpone


 cream, and then with the remaining chocolate. 9. Refrigerate for at least
5


 hours.


 


 Recipe by: WALT


 


 Posted to EAT-L Digest  by Walt Gray 
on Nov 19, 1997