Tiramisu

 

                A popular and easy dessert in the Italian home involves soaking savoiardi (ladyfingers) in liqueur and serving them with different toppings. An early incarnation of this dish, a kind of trifle, was so popular with the 19th century travelers to Italy that it became known as Zuppa Inglese (English soup). This modern version, from the Veneto, replace custard with Mascarpone, with heavenly results. Tiramisu, meaning, "pick-me-up" refers to the coffe mixed with the liqueur.

                A spoonful of additional whipped cream may be used to garnish each serving.

Serves 10

• 10 ml instant expresso coffee
• 15 ml boiling water
• 500 gr Mascarpone cheese
• 125 ml icing sugar
• 125 ml coffee liqueur
• 90 gr grated dark chocolate
• 375 ml whipping cream
• 30 ml milk
• 21 ladyfingers (boudoir biscuits)

1. Mix the coffee with the boiling water, and leave to cool.
2. In a large bowl, whisk together the Mascarpone cheese, two-thirds of the sugar, 45 ml of the coffee liqueur and about two-thirds of the grated chocolate.
3. Whip the cream lightly in a separate bowl, then add the remaining sugar and whip until stiff.
4. Fold the cream into the cheese mixture, ensuring it is lightly but thoroughly blended.
5. In a small bowl, blend together the coffee, the remaining coffee liqueur and the milk ; dip seven of the biscuits lightly into this mixture and place in the base of a glass serving dish, trimming the ends to fit if necessary.
6. Spoon half of the Mascarpone mixture over the biscuits ; dip another seven biscuits in the coffee mixture and arrange on top.
7. Add another layer of the Mascarpone mixture, and top with the final layer of biscuits ; sprinkle the remaining grated chocolate over the top layer.
8. Chill for at least 4 hours to allow the biscuits to soften lightly and for the flavors to blend and mellow.

BON APPÉTIT