Monday, May 12, 2008

Sara Parrilli Tiramisu Original Recipe

Sara’s Tiramisu
As first made for Peter's Birthday January 2008

Much easier than most of the other versions I went through. I combined a recipe for zabaglione (custard) with cooked eggs and tiramisu with uncooked eggs. Now only the egg whites are raw. Chocolate wafers are a plus! One French pot of coffee is a little too much, but you can use leftovers for drinks!

2 cups+ espresso
1 1/3 cup Kahlua
5 eggs (used jumbo, 6 if smaller)
1/3 cup sugar
½ cup vin santo (traditionally marsala wine)
500g mascarpone (2 pkgs.)
40 lady fingers (approx. 1.5 packages)
1 tsp vanilla
½ package chocolate wafer cookies
Cocoa powder

Make coffee and mix with Kahlua. Chill until ready to use.

Heat water in double boiler, lower to simmer. Beat eggs until smooth and lighter in color. Slowly beat in sugar. Move eggs to double boiler and heat slowly, whisking constantly. Slowly add vin santo or wine until mixture thickens and doubles in volume for 10-15 min.

Remove egg mixture from heat. Beat in mascarpone and vanilla with electric beater until smooth (use medium whisk attachment). Mascarpone will help eggs to cool down. Set aside and beat egg whites separately (fine whisk attachment) until stiff peaks form. Fold into mascarpone mixture.

Soak ladyfingers in coffee-Kahlua mixture, about 10 sec until soaked through. Create first layer in bottom of bowl or dish. You can paint on more coffee-Kahlua so the cookies fully soaked, it will be better that way. Layer some of mascarpone mixture. Then alternate layers of chocolate wafers (brush on some Kahlua mixture), soaked ladyfingers, and mascarpone about 2-3 times depending on depth of the bowl or dish, ending with mascarpone.

Consumption of this dessert may result in the following:

1 comment:

claudio said...

Ciao Sara, piu che Tiramisu(molto bello), e un Cappuciomisu...

Claudio Parrilli
Italian Chef Cook