Lorenza Di Medici's Basic Tiramisu

Title:
Lorenza Di Medici's Basic Tiramisu

Yield:
1 Servings

Categories:
Dessert,
Italian,
Pudding




Ingredients:





     3    EGG YOLKS


     1    EGG WHITES; (1 to 2)


     3 tb SUGAR; superfine (castor)


   1/3 c  VIN SANTO; or MARSALA, or


          -BRANDY, 1


   1/4 c  ESPRESSO COFFEE; strong,


     8 oz MASCARPONE CHEESE


   1/2 c  CREAM


     4 oz SAVOIARDI (LADY FINGERS)






 This recipe was posted on CompuServe Cooks Online Forum by Kenneth Krone.


 According to Kenneth, it's "best with home-made Mascarpone, for those who


 have the patience." He has also substituted Sherry and Frange Lico for the


 liquor in di Medici's recipe. Di Medici uses a double boiler. No


 information provided on number of servings this makes. Directions 1. Make
a


 zabaglione by beating the egg yolks and sugar in the top of a double boiler


 until ivory colored. 2. Add 1/3 cup liquor and whisk over gently simmering


 water until the mixture begins to thicken. Let it cool. 3. Stir the coffee


 into the Mascarpone, and add the sugar. 4. Whip the cream to soft peaks. 5.


 Beat the egg white(s) until stiff. Fold the egg white(s) into the


 zabaglione. 6. Dip the lady fingers into the remaining liquor and line the


 bottom of a 9-inch bowl or individual containers (wine glasses work well).


 7. Cover them with half the Mascarpone, then half the zabaglione, then half


 the whipped cream. 8. Repeat the layers, finishing with the cream. 9.


 Refrigerate for several hours before serving.


 


 Recipe by: WALT


 


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