Elisabetta’s Tiramisu

Making Tiramisu: Finish with a Sprinkling of Cocoa

Making Tiramisu: Finish with a Sprinkling of Cocoa

People occasionally ask me which is my favorite among the dozens of Tiramisu recipes out there. Put simply, wife Elisabetta’s:

  • 4 very fresh, top quality eggs, separated
  • 4 tablespoons sugar
  • 1 1/4 pounds fresh mascarpone cheese
  • Brandy (dashes, optional – depending upon how she feels at the moment)
  • 1 demitasse espresso coffee, diluted with water and lightly sweetened with sugar
  • 3/4 pound savoiardi cookies (available in Italian delicatessens (if need be you canmake them, or use ladyfingers — 1 savoiardo = 2 ladyfingers)
  • Powdered bitter chocolate

Beat the yolks with the sugar, then whip in the mascarpone and, if you’re using it, the brandy. Whip 2 of the whites to firm peaks (use the other 2 for something else) and fold them in.

Put the diluted, sweetened coffee in a bowl and add about a tablespoon of brandy (to taste here, assuming you want it). Dip the savoiardi in the coffee and line a mold large enough to hold the mascarpone mixture. Fill with the mixture, chill for 2 hours, and dust with the powdered chocolate before serving.

This should serve 6-8. Should, I say.

On the Origins of Tiramisu, and More Recipes


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Categories: Puddings and Spoon Desserts

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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