Tiramisu


 
This recipe has been adapted from Cucina & Familia (William Morrow & Co., 1999). It has just the right balance in flavor and consistency --not too sweet, not too heavy.....Tiramisu is best if made the day before so that the it  has ample time to set. It also freezes well.   If you like multi-layered tiramisu, double the recipe and arrange in a deep baking dish.

Makes 10 to 12 servings

• 4 large eggs, separated
• 8 tablespoons granulated sugar
• 1 pound mascarpone cheese
• 1 cup crumbled amaretti cookies
• 2 cups brewed espresso
• 1 tablespoon dark rum, Grand Marnier, or Contreau
• One 7-ounce package ladyfinger cookies
• 2 tablespoons unsweetened cocoa powder

1. In a medium-size bowl, beat the egg yolks with 6 tablespoons of the sugar until foamy and pale. Beat in the mascarpone until smooth. Set aside.

2. In a large bowl, whip the egg whites with an electric mixer. When frothy, add the remaining 2 tablespoons sugar. Continue beating until they hold stiff peaks. Fold the egg whites into the mascarpone mixture, then fold in the crushed amaretti cookies. Set aside.

3. Mix the espresso with the rum in a shallow bowl. Soak each ladyfinger, one at a time, in this mixture until it has softened slightly and absorbed some liquid. (The cookies should not be mushy but your fingers should be able to make a light indentation in them.) Arrange the cookies in an 11x7x2-inch baking dish to form a tightly packed single layer. Use pieces of broken cookies to fill any gaps. (If the cookies seem dry, a small amount of the espresso mixture may be spooned on top.) Spread the mascarpone cream mixture evenly over the cookies. Shake the cocoa through a fine mesh strainer evenly to coat the top. Refrigerate for at least 2 hours before serving.