i owe it all to my italian, brooklyn-bred ex-stepfather for officially introducing me as a very young girl to frank sinatra and delicious tiramisu. how cliche is that? but it's true!
tiramisu is something that i loved as i was growing up in my parents italian restaurant, carefully sneaking spoonfuls straight out of the pan when no one was watching.
apparently, not much has changed.
good tiramisu is A: always done simple with fresh ingredients - how can you go wrong with chocolate, mascarpone, and espresso ?! um, yum...
B: chilled in the fridge just a little bit longer. the cold intensifies the contrasts in flavors
& C: soaked with extra espresso. don't even try and argue with me on this ;)
oh and ps: trying to write a post about tiramisu while absolutely starving is definitely not easy.
- 3 large eggs, separated
- 3/4 cup sugar
- 1 (8-oz) container mascarpone cheese
- 1/2 cup chilled heavy cream
- 2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
- 2 tablespoons sweet Marsala wine
- 18 crisp good quality Italian lady fingers
- 1/4 cup fine-quality bittersweet chocolate shavings
- 2 tablespoons unsweetened cocoa powder
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks.
Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity).
Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly.
Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
Chill tiramisu, covered, at least 6 hours.
Just before serving, sprinkle with chocolate and cocoa.