Does anyone not know that tirami-su means “pick-me-up”? This dessert, invented in the Veneto, is almost like the Venetian version of zuppa inglese, the roman interpretation of English trifle. Espresso-soaked biscuits are layered with zabaglione, mascarpone, and whipped cream, then dusted with cocoa. The biscuits can be soaked in liqueur as well as espresso. “Everyone has a different way of doing it,” Francesco says.
Tiramisu
- 6 egg yolks
- 60 ml sweet marsala liqueur
- 1 cup (375 gr) mascarpone
- 250 ml heavy double cream
- 1 cup (250 ml) brewed espresso, cooled
- 3 tbsp (45 ml) coffee-flavored liqueur
- 36 units empty savoiardi (lady-fingers) (preferably homemade)
- 3 tbsp (22 gr) Dutch-style cocoa powder
- 60 gr sugar
-
Beat the egg yolks in a bowl until thick.
-
Place the bowl over the fire in a saucepan of simmering water and continue beating, gradually adding the sugar and the marsala.
-
Beat until the mixture is as thick as softly whipped cream, for about 6 minutes.
-
Remove the bowl from the heat and continue beating until this zabaglione mixture has cooled to room temperature.
-
Refrigerate.
-
Beat the mascarpone until it is smooth.
-
Whip the cream until it forms stiff peaks, then fold it into the mascarpone.
-
Fold in the zabaglione.
-
Mix the espresso with the coffee-flavored liqueur.
-
Line the bottom of a 9-inch (23 cm) square glass or porcelain baking dish with the half savoiardi.
-
Brush them with half the espresso.
-
Spoon half the zabaglione over them.
-
Top with another layer of savoiardi, brush with the remaining espresso, and smooth the rest of the zabaglione on top.
-
Dust the top with the cocoa sieved through a fine strainer.
-
Refrigerate at least 1 hour before serving.
Wow, for the first time do I know it means pick me up, so romantic, I will try some of this nice food later, first from a bakery, then DIY.
May I suggest you dear editors to write something about the great soccer coaches of Italy working in China, Lippi and Canavaro?