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Tiramisu-The Dinosaur

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 15 ingredients

  1. 3 ounces bittersweet chocolate -- broken, in 1/4"
  2. -- pieces
  3. 2 tablespoons sugar
  4. Coffee
  5. 4 ounces strong espresso
  6. Cookies
  7. Savoiardi
  8. 2 cups mascarpone cheese
  9. 3 ounces milk chocolate -- shaved or grated
  10. 6 large wine goblets
  11. (may substitute ricotta or cream cheese)
  12. 2 egg whites
  13. 2 ounces Italian brandy
  14. 30 small savoiaridi or 15 broken in half
  15. 4 egg yolks
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

  1. Mix coffee and brandy together and set aside.
  2. 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.
  3. 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 paint with coffee mixture.
  4. Fill each goblet with remaining mascarpone mixture, topping each with shaved chocolate. Lay one savoiardi in each of the remaining 5 goblets and paint with espresso mixture.
  5. Can be served at room temperature. Tiramisu was served chilled in the 1980s.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Chef's knife
  • Grater
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Molto Mario MB1D18. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/Dessert_6/Dessert_6.mxp), file Recipes/www.grassrootsrecipes.com/BillWight/Dessert_6/Dessert_6.mxp in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.