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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 ounces strong espresso

  3. 2 teaspoons instant coffee

  4. in -- ¥

  5. 1/2 cup water)

  6. 2 ounces Italian brandy

  7. 4 egg yolks

  8. 2 tablespoons sugar

  9. 2 egg whites

  10. 2 cups mascarpone cheese

  11. (may substitute ricotta or cream cheese)

  12. 30 small savoiaridi -- or 15 large broken

  13. 3 ounces bittersweet chocolate -- broken

  14. 1/4 " pieces

  15. 3 ounces milk chocolate -- shaved or grated

  16. 6 large wine goblets

Instructions Jump to Ingredients ↑

  1. Mix coffee and brandy together and set aside.

  2. Over a double-boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes. Meanwhile, beat egg whites to stiff peaks. Fold mascarpone into egg yolk mixture one quarter at a time. Fold mascarpone mixture into egg whites and set aside.

  3. Lay savoiardi along edges of wine goblets all the way to the bottom, lining the entire glass (while keeping 6 savoiardi for later use). Using a pastry brush, paint the cookies with the espresso/brandy mixture. Fill each goblet one-third full with mascarpone mixture and sprinkle with broken chocolate. Lay one savoiardi across center and and paint with coffee mixture. Fill each goblet with remaining mascarpone mixture, topping each with shaved chocolate. Lay one savoiardi in each of the remaining 5 goblets and and paint with espresso mixture.

  4. Can be served at room temperature. Tiramisu was served chilled in the 1980s.

  5. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D18)

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