recipes at random

Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything. - Lawrence Downes

Tuesday, January 09, 2007



Here you go, Andrés... It does have rather a lot of weird ingredients in it; the only one that's in a small amount is that Marsala wine, though I imagine it's sweet enough that it'll keep for a while.


3 large eggs, separated
3/4 cup sugar
1 (8-oz) container mascarpone cheese (1 scant cup)
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 savoiardi (crisp Italian ladyfingers, 6 oz)
1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 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.

Cooks' notes:
• The eggs in this recipe are not cooked, which may be of concern if there is a problem with salmonella in your area.
• Tiramisu can be chilled up to 1 day.

Makes 4 to 6 generous servings.

March 2003

Molte grazie Signorina!

Suona squisito :)
wow EM! you're my heroine!! this and cannoli, two of my great dessert weaknesses. i think i even licked the screen! :)

have you made this one?
Andrés - e niente, caro...

BB - I have not tried it; be glad I had the sense not to post the recipe I found that was made with Twinkies (no, I did not make that up; you can Google it!). Cannolis, now... that sounds like a project worthy of the great Bureka Boy! And I am so there when you make them. :)
twinkies? fuh real?? LOL. only in america. you know, i still crack up every time i go to the states and literally see AISLES dedicated to this stuff.

never made cannoli. sounds like a fun project one of these days. for now, it's off to la pasticeria only for those beauties.
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