26 dicembre 2012


Two days after moving from Georgia to Connecticut, Pete and I flew off to Italy (my dad jokes that we dropped off our bags and left…and looking at the stacks of unpacked boxes still in the house, yes, this is true). Today I want to tell you all about the trip and share my favorite Italian food ever…tiramisu!

Start by whipping egg whites to stiff peaks:

Then whipping egg yolks until pale and frothy:

Add some creamy Italian mascarpone cheese, and whip it in.

Dip ladyfinger cookies into freshly brewed espresso:

And arrange them in the bottom of a glass dish. Cover the ladyfingers with the eggy mascarpone mixture:

And repeat the process with another layer. Then dust the top with cocoa powder:

Then comes the hard part…letting the tiramisu sit in the fridge for a good 4-6 hours. This lets the layers soak into each other and lets the flavor meld. Then you can cut it into squares and dig in:


 Yield: 6 servings

  • 3 egg whites*
  • 6 egg yolks*
  • 8 oz mascarpone cheese, at room temperature
  • 2 tbsp amaretto liqueur
  • 3+3 tbsp sugar
  • 1 cup freshly pulled espresso, cooled to room temperature
  • 3-4 dozen ladyfingers, storebought or homemade
  • cocoa powder, for dusting
  1. In a super clean bowl, whip the egg whites and 3 tbsp of sugar together with a hand mixer, for about 3-5 minutes until the egg whites hold stiff peaks (see photo above). In a separate bowl, whip the egg yolks with the other 3 tbsp sugar for 3-5 minutes until the egg yolks are thick, frothy, and pale yellow in color. Add the mascarpone and amaretto liqueur to the egg yolks and whip until combined. Gently fold the stiff egg whites into the egg yolk mixture and set aside.
  2. Gather up a 8x6 glass container (or you can do individual servings in glasses), and dunk each ladyfinger into the espresso for 2-5 seconds and place the ladyfinger into the bottom of the glass dish. Don't let the ladyfinger soak so much that it falls apart, just a quick dunk to let it absorb a little bit of espresso. Once the ladyfingers have formed a single layer in the bottom of the dish, spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of espresso soaked ladyfingers on top, and spread over the remaining mascarpone cream.
  3. Wrap the top of the glass container with plastic wrap and let the tiramisu refrigerate for 4-6 hours. This part is important, it allows the layers to soak into each other and the flavors to meld together. Serve cold.

*This recipe contains raw eggs. There is a very small risk of salmonella when consuming raw eggs. Consume at your own risk.

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