TIRAMISÙ 1 packet Savoiardi (known as Lady Fingers in USA) 6 espresso cups of strong black coffee (preferably made with Italian ‘Moka’ pot) 3 eggs, separated pinch of salt 100g sugar 300g mascarpone 1 tablespoon marsala or rum*. (I used Armagnac and it worked perfectly) bitter cocoa chocolate covered coffee beans to serve
Make coffee and set aside, allowing to cool completely. Separate the egg whites from the yolks. Add egg whites with a pinch of salt to a clean and dry bowl of an electric mixer and whisk until soft peaks begin to form. Add half of sugar, 1 tablespoon at a time until sugar is incorporated and egg whites are white, aerated and glossy. Put aside. In another bowl, add remaining sugar to egg yolks, and beat until yolks are pale and fluffy and the sugar has dissolved. Add Armagnac or alcohol of your choice. Slowly incorporate mascarpone with electric beaters on low.
Fold half of egg whites into the yolk mixture, and then continue gently folding in by hand the remaining egg whites. Refrigerate if not using immediately. Dip Savoiardi quickly into black coffee and line bowl, baking tray or small dish. Spoon over mascarpone cream. Repeat two or three times with Savoiardi and mascarpone cream until you are satisfied with quantity, or until you have reached the top of the container. Cover with a generous sprinkling of bitter cocoa and decorate with chocolate covered coffee beans.
TONI BRANCATISANO www.tonibrancatisano.com #stellerrecipes #stellerfood #stellerfoodanddrink #foodanddrink #foodphotography #foodblog #recipe #stellerstories #stellerid