Tiramisu
From the Italian “tirami su” (pick me up or cheer me up), this dessert can cheer anybody up. The recipe I am presenting here is by Nicoletta Pini and was given to me by my fantastic Italian teacher, Caterina Bertolotto.
Tiramisu
From the Italian “tirami su” (pick me up or cheer me up), this dessert can cheer anybody up. The recipe I am presenting here is by Nicoletta Pini and was given to me by my fantastic Italian teacher, Caterina Bertolotto.
Cooking Instructions
- 1
In a medium-size bowl beat egg yolks and sugar until very pale yellow and about tripled in volume. Mix in the mascarpone. Set aside.
- 2
In a separate large bowl beat egg whites until it creates soft-medium peaks. Gently incorporate yolk mixture with a spatula.
- 3
Make espresso coffee and cool. In a shallow bowl combine coffee and liquor.
- 4
Dust the bottom of an 8-in x 8-in dish with cocoa powder. Then put a layer of savoiardi briefly submerged in the coffee mixture.
- 5
Add a layer of the mascarpone cream. Then another layer of savoiardi in coffee and finish with the rest of the mascarpone cream.
- 6
Dust the top with cocoa powder, cover and let it rest in the refrigerator for a day.
- 7
Serve cold with extra cocoa powder.
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