26 dicembre 2012

Classic Tiramisu

Tiramisu’ is one of the latest additions to “traditional” Italian cooking. Unknown until about fifteen years ago, when it is believed to have been invented in the town of Treviso in northern Italy, in merely a decade it has become a world-renowned dessert, extremely popular from the United States to Japan.
It is considered a semifreddo (a dessert served cold, but not frozen). This dessert has many variations, with the only constant ingredient the mascarpone cheese. Tiramisu’ can be prepared in advance and kept in the freezer. Remember to remove it from the freezer enough time in advance to serve it cold at refrigerated temperature, but not frozen. Sprinkle it with more cocoa powder before serving. Tiramisu’ is made in Italy using raw eggs. Today the danger of salmonella is always present, and we prefer to cook the yolks  bain-marie and to substitute whipped cream for the egg whites.
for the coffee dip:
1 1/2 cup espresso coffee
2 teaspoons sugar
for the zabaglione fillings:
4 egg yolks
1/2 cup sugar
1/2 cup marsala wine (if not available any sweet wine will do)
1 lb mascarpone cheese (italian triple-cream cheese)
1 cup heavy whipping cream (whip cream)
for the base:
285  grams lady finger cookies (broas) or graham bread
2 tablespoon botter cocoa powder

Preparing the coffee dip:
Prepare a strong espresso coffee, about 1½ cups (360 cc).
Dissolve 2 teaspoons sugar in it, when the coffee is still hot. Let the coffee cool at room temperature.
Preparing the zabaglione filling:
Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler, until they become fluffy.
Beat in the sugar . . .
. . . and the Marsala wine.
Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaglione will thicken just before boiling point, when small bubbles appear.
With a rubber spatula, mash the mascarpone cheese in a bowl until creamy.
Add the zabaglione into the mascarpone cheese, and beat to mix very well.
Whip the cream. Fold the whipped cream into the zabaglione–cheese cream, until smooth.
Assembling the cake:
Lightly soak the ladyfingers in the coffee, one at a time. Place them in one layer in a container of about 12 x 8 inches,  approximately 2 inches deep, (30 x 20 cm), approximately 4 cm deep).
Evenly distribute half of the zabaglione cream over the ladyfingers.
Repeat the step with a second layer of ladyfingers, and top with the rest of the cream.
Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.

Nessun commento:

Posta un commento