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The Greatest Tiramisu


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Member since 2014

Serves 8 | Prep Time 40 | Cook Time 0

Ingredients

3 cups brewed coffee, cooled
2 (8-ounce) containers mascarpone
5 eggs, separated
14 ounces savoiardi cookies (firm ladyfingers)
4 ounces sugar, plus 2 tablespoons or more, for the coffee
2 shots rum or Italian Marsala, optional
Pinch salt
2 tablespoons unsweetened cocoa powder
1/4 cup shaved dark chocolate, to garnish
Special equipment: Moka coffee pot that serves 12 (3 cups coffee)


1. First prepare the coffee using a Moka machine big enough to serve 12 (about 3 cups) pour it in a bowl and allow to cool off, add 2 tablespoons sugar or sweeten to taste.



2. Mix the egg yolks with 2 ounces sugar, and mix until you obtain a creamy light mixture. Work the mascarpone in a bowl using a wooden spoon, making sure you eliminate any lumps, then add the mascarpone to the sugar-egg mixture and continue to mix well.



3. In a separate bowl, mix the egg whites, pinch of salt, and the remaining 2 ounces sugar, until they reach a somewhat firm, but fluffy consistency, then add them to the mascarpone mixture. Stir in the rum, if using.



4. Dip the savoiardi cookies (firm ladyfingers) in the coffee, and one by one lay them flat into a 7 by 11 pyrex tray, making sure you do not soak the cookies, as you want to make sure they maintain their firmness. Once the first layer of cookies has been laid out, spread a layer of the mascarpone cream on top, and dust with 1 tablespoon cocoa powder.



5. Now, again, prepare another layer of coffee-dipped cookies, cream and cocoa powder. Garnish the top of the cake with the shaved dark chocolate.



6. Cover the tray with plastic wrap and refrigerate for about 3 hours so the flavors can marry and the tiramisu can settle.


Pairs Well With


Notes

It is not certain where this delicacy comes from, but the most believable story is that it was invented in Sienese. It started as the dessert for the Duke on the occasion of a state visit, and initially called it “Zuppa del Duca”, or Duke's Pudding. The zuppa was a terrific success, especially among courtesans, who found it both stimulating and aphrodisiac. Thus enjoyed it before trysts; with time they took to calling it tiramisu, or pick me up. Subsequently, the story goes, tiramisu spread to Venice and the Veneto, where it remained a local treat until it suddenly gained national popularity in the late 70s. Basically, this sweet treat is one of my personal favorite pastries. As a family we make it usually for special occasions like holidays, or just because we want to eat something delicious. I wish to share this recipe because it is scrumptious and it should be known to the world.

Submitted by: "Agata Plonski"

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