January 29, 2008

Pick me up!

My former roommate Marco finally shared with me what I assume is his mother's recipe for tiramisù. Here you go, with original European measurements since I suck at figuring out how to convert to cups. Buy a kitchen scale. I really want to make this, but Patrick doesn't like tiramisù. Maybe I'll bring in a tray to my Italian class. :)

Real, Authentic Tiramisù from Marco

INGREDIENTS
500 gr of mascarpone
4 eggs, separated
200 gr of sugar
prepared Italian coffee
400 gr of savoiardi
sweet cocoa powder
Optional: egg marsala and whipped cream to add to the mascarpone cream
Optional: marsala, rum, or other liquor to add to the coffee

First, prepare the Italian coffee, because you will have to soak the savoiardi in it. Once you have your coffee, let it become cold and start preparing the cream.

CREAM
Mix together sugar and yolks until you have a soft, white cream. Add the mascarpone. Beat egg whites until stiff and fold them gently into the cream.

SAVOIARDI
Soak the savoiardi in the cold coffee (but don't make them too wet). If you like, add a spoonful of marsala or rum to the coffee. Once you have soaked the biscuits, put a layer down in cake pan or casserole dish, then put a layer of cream, then savoiardi, then cream again until you finish the cream. At the end, put a light layer of cocoa powder on the top of the tiramisù.

EATING
Refrigerate the tiramisù for at least 12 hours to let the cream solidify, and after that you can finally eat it!!

1 comments:

American Nationalist said...

You should just make this a full-fledged cooking blog. Or start a different one that is.

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