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Tiramisu - The Dinosaur

Cuisine: Italian
Courses: Dessert
Serves: 4 people

Recipe Ingredients

4 oz 113gStrong espresso
  (or substitute 2 teaspoons instant coffee ¥
1/2 cup 118mlWater)
2 oz 56gItalian brandy
4   Egg yolks
2 tablespoons 30mlSugar
2   Egg whites
2 cups 292g / 10ozMascarpone cheese
  (may substitute ricotta or cream cheese)
30   Savoiaridi - or 15 large broken (small) in half
3 oz 85gBittersweet chocolate - broken 1/4 " pieces
3 oz 85gMilk chocolate - shaved or grated
6 oz 170gWine goblets (large)

Recipe Instructions

Mix coffee and brandy together and set aside.

Over a double-boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes. Meanwhile, beat egg whites to stiff peaks. Fold mascarpone into egg yolk mixture one quarter at a time. Fold mascarpone mixture into egg whites and set aside.

Lay savoiardi along edges of wine goblets all the way to the bottom, lining the entire glass (while keeping 6 savoiardi for later use). Using a pastry brush, paint the cookies with the espresso/brandy mixture. Fill each goblet one-third full with mascarpone mixture and sprinkle with broken chocolate. Lay one savoiardi across center and and paint with coffee mixture. Fill each goblet with remaining mascarpone mixture, topping each with shaved chocolate. Lay one savoiardi in each of the remaining 5 goblets and and paint with espresso mixture.

Can be served at room temperature. Tiramisu was served chilled in the 1980s.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D18)

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