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This King of desserts came to us from Italy. It is sometimes called "The Truscan Trifle" because of its origin in the Tuscany region. It was also very popular with the courtesans around Venice, according to legend. In any case the enjoyment of Tiramisu has been described thusly "You are in heaven and heaven is in your mouth." Originally made with custard it is usually made now with Mascarpone cheese. Many variations are possible.
The definitive Tiramisu site on the web appears to be at THE TIRAMISU PAGE which includes many recipes, links, and interesting features. The recipe below was taken from that site.
TIRAMISU
David Rosengarten's Basic Recipe
This recipe makes 12 servings. Ingredients: EGGS, 8, with yolks and whites separated SUGAR, 1/3 cup MASCARPONE, 1 pound HEAVY CREAM, 1 cup EXPRESSO COFFEE, 2 cups cooled BRANDY, 2/3 cup LADY FINGERS, 30 BITTERSWEET CHOCOLATE, 2 ounces grated COCOA POWDER, Dutch process, sifted, for garnish Directions Mix the sugar into the egg yolks, blending well. Add a little Mascarpone at a time to the egg yolk mixture, and mix until smooth. Set aside. In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well. In another bowl, beat the egg whites until stiff peaks form. Fold the whipped cream into the egg yolk mixture, then fold in the beaten egg whites. Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or serving bowl. Place expresso coffee in a large mixing bowl, and combine with the brandy. Dip a lady finger into the expresso, lay it in baking dish on cream mixture. Top with grated chocolate. Continue in this manner, laying lady fingers side by side to cover the bottom. Place another 1/3 of cream mixture on top of soaked lady fingers. Cover this with another layer of expresso-soaked lady fingers. Top with remaining cream mixture and grated chocolate. Dust final layer with grated chocolate and cocoa powder. Chill 2 hours to set.
AND HEAVEN IS ONLY A SPOONFUL AWAY ....
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This page created by R.Riggs with material provided by Kathy.
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last revised 2/28/97.