Tiramisu 3
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Tiramisu 3
Last updated 6/12/2012 1:26:47 AM. Recipe ID 61365. Report a problem with this recipe.
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      Title: Tiramisu 3
 Categories: Desserts
      Yield: 1 Servings
      3    Egg yolks
      3 tb Superfine sugar
  1 1/3 c  Marsala or brandy
    1/4 c  Very strong espresso
      8 oz Mascarpone cheese, room
    1/2 c  Cream
      1    Egg white
      4 oz Ladyfingers
  Tiramisu("pick me up") is a modern version of a dessert first created
  in Siena, where it was called zuppa del Duca (the Duke's soup!). From
  there it migrated to Florence, where it became very popular in the
  nine- teenth century among the many English people who came to live
  in the city at that time. And so it was called zuppa inglese--English
  soup. Only recently, the same dessert with some variation--chiefly
  the substitution of rich mascarpone cheese for the original
  custard--has come to be called tiramisu.
  Make a zablione by beating the egg yolks and sugar in the top of a
  double boiler until ivory colored.  Add 1/3 cup liquor and whisk over
  gently simmering water until the mixture begins to thicken. Let cool.
  Stir the coffee into the mascarpone. Whip the cream to soft peaks.
  Beat the egg white until stiff.  Fold the egg white into the
  zabaglione. Dip the lady fingers into the remaining liquor and
  arrange in a single layer in the bottom of a 9 in. bowl. Cover them
  with half the mascarpone, then half the zabaglione and half the
  cream. Repeat the layers, finishing with the cream. Refrigerate for
  several hours before serving. From: Fred Towner Date: 08-03-93

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Recipe ID 61365 (Apr 03, 2005)

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