Delaurenti's Tiramisu

Title:
Delaurenti's Tiramisu

Yield:
1 Servings

Categories:
Dessert,
Italian,
Pudding




Ingredients:





     1 c  Sugar


     6    Eggs; separated


     1 lb Mascarpone cheese


     2    7 oz pckgs dried ladyfingers


          -(about 24)


     2 c  Brewed espresso; *see note


          Unsweetened ground cocoa to


          -dust


     1 sm Semisweet chocolate; to


          -shave






 Recipe by: haque@underground.irhe.upenn.edu (Amina Haque) * lightly


 flavored with about 4 TB amaretto, marsala, or any favorite lique 1. In a


 bowl, whisk together the sugar and egg yolks. Gradually add the 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. 2. Quickly and lightly dip enough


 ladyfingers or biscuits into the brewed espresso to line the bottom of an


 8-by-8-inch pan or glass serving dish. Cover the ladyfingers or biscuits


 with one half of the mascarpone mixture, followed by a thorough dusting of


 cocoa and shaving of chocolate. Repeat the layering process. (If you prefer


 a less moist dessert, you can divide the layers into thirds, or dip your


 ladyfingers even faster....) 3. Once assembled, shake the pan lightly to


 settle the ingredients. Chill at least two hours (overnight is preferable)


 before serving. Cut into portions and serve. From: Suzy


 
Date: Tue, 11 Feb 1997 00:00:01 -0500 (EST)


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