Tiramisu-The Dinosaur
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- 2 c Mascarpone cheese (may substitute ricotta or cream cheese)
- 3 oz Bittersweet chocolate, broken, in 1/4" pieces
- Savoiardi
- Coffee
- 6 lg Wine goblets
- 2 oz Italian brandy
- 4 oz Strong espresso
- Cookies
- 4 Egg yolks
- 30 sm Savoiaridi Or 15 Broken In Half
- 2 tb Sugar
- 2 Egg whites
- 3 oz Milk chocolate, shaved or grated
Contains
EggsMilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Mix coffee and brandy together and set aside.
- Over a double boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes. Meanwhile, beat egg whites to stiff peaks. Fold mascarpone into egg yolk mixture one quarter at a time. Fold mascarpone mixture into egg whites and set aside. Lay savoiardi along edges of wine goblets all the way to the bottom, lining the entire glass (while keeping 6 savoiardi for later use). Using a pastry brush, and paint the cookies with the espresso/brandy mixture. Fill each goblet one third full with mascarpone mixture and sprinkle with broken chocolate. Lay one savoiardi across center and and paint with coffee mixture. Fill each goblet with remaining mascarpone mixture, topping each with shaved chocolate. Lay one savoiardi in each of the remaining 5 goblets and and paint with espresso mixture.
- Can be served at room temperature. Tiramisu was served chilled in the 1980s.
- Yield: 4 servings
- on May 13, 1997
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Chef's knife
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Grater
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Pastry brush