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Recipe Name: Tiramisu #04 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

300 Gram(s) Mascarpone
3 Tablespoon(s) Sugar
3 Egg yolks
2 Egg whites
Savoiardi biscuits, i.e.
Sponge fingers
Italian espresso coffee
Grated bittersweet chocolate
or a good quality
Unsweetened dark cocoa
From: (Viviane Buzzi)Date: Wed, 9 Feb 94
23:32:26 +1100 This is in response to a request byGreg Gable for a
recipe for tiramisu`. this recipe was given to me by myaunt Lucia in
Italy. It is the standard one i have always used exceptthat I have
modified it a bit...hopefully for the better! Enjoy...NOTE: For the
coffee, make about 2 cups of coffee (you may depends on
how the biscuits absorb the liquid) and add a bitof sugar and some
cognac or sambuca or other liqueur...Grand Marnier isvery good or
Strega would be fantastic. Add it to taste, but rememberthat the
flavour will intensify as it is chilled so don't go overboardwith the
spirits!! Stir the coffee to let the sugar dissolve and letcool.Beat
the mascarpone, sugar and the egg yolks on medium speed for about15
minutes until it is light and smooth. Beat the egg whites to
stiffpeaks and very gently fold into the mascarpone mixture. It should
belike a rich mousse mixture at this stage. Dip the sponge fingers
intothe cooled coffee until well impregnated with the coffee (otherwise
youwill have layers of dry biscuits) and make a layer of biscuits in a
dishor on a serving plate...about 6 biscuits side by side if using
largesavoiardi. Follow with a layer of the mascarpone cream, one of
biscuitsetc until the cream is used up. The final layer should of
course be ofmascarpone cream. I like to make it with 2 layers of
biscuit and 2 ofcream and use the remaining cream to cover the sides of
the tiramisu` ifmaking it freestanding. Refrigerate for at least a few
hours orovernight to allow the flavours to develop. Before serving,
sift somecocoa over the top or cover the top with grated chocolate (I
think itlooks prettier and tastes better this way). You can even
coarsely chopsome nuts..hazelnuts, walnuts or almonds and coat the
sides of thetiramisu` as you would a careful in doing this as
it is nottraditionally a freestanding dessert. It looks good for a
specialoccasion though.This recipe serves 6 people but you can double
it for 12 etc.NB: Some people like to make tiramisu` using pan di
spagna...spongecake, rather than the savoiardi...or even with Pavesini
(a brand ofplain Italian biscuits) and all are very nice....I still
think using thesavoiardi is the best though. Buon
archives. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 283
Calories From Fat: 227
Total Fat: 25.3g
Cholesterol: 158.9mg
Sodium: 52.5mg
Potassium: 27.3mg
Carbohydrates: 8.8g
Fiber: 0g
Sugar: 6.4g
Protein: 5.2g

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