“Pull me up” is the translation of Tiramisù. For sure it refers to the strong caloric contribution, which is supposed to give an aphrodisiac help.
What is basic for this delicious dessert is the freshness – and safety – of the ingredients: Mascarpone, which is a cheese from Northern Italy with a high contents of fat and the eggs, which are usually raw.
Marcella Ansaldo suggests a method for a “really safe” tiramisu. Here you can compare the original recipe with the safer method and a personal variation.
Ingredients:
200 gr ( 7 Oz) Mascarpone cheese
2 eggs
2 tbs sugar
250 ml ( 1 cup) strong Italian coffe (better from an Italian coffee pot)
1 tbs Rhum
16 Savoiardi ( Lady’s fingers) or 30 Pavesini
1 tbs cocoa powder
pinch of salt
Procedure:
Pour the Rhum in the coffe.In a bowl beat the egg yolks with the sugar until fluffy. Add the Mascarpone and mix well.In a separate bowl whip up the egg white with a pinch of salt until firm and fold them into the cream.Dip the biscuits into the coffee and place them side by side on the bottom of a rectangular serving dish. Pour half of the cream over the biscuits and make a second layer of biscuits, dipped in the coffee. Cover the top with the left cream.Sprinkle the cocoa on top of the Tiramisù and refrigerate at least one hour before serving.
SAFER TIRAMISU’
200 gr ( 7 Oz) Mascarpone cheese
2 eggs yolks
2 tbs sugar
100 gr ( 3 Oz) whipping cream
250 ml ( 1 cup) strong Italian coffe (better from an Italian coffee pot)
1 tbs Rhum
16 Savoiardi ( Lady’s fingers) or 30 Pavesini
1 tbs cocoa powder
Procedure:
Pour the Rhum in the coffe.Separate the egg yolks from the whites. Get rid of the egg whites.In a stainless steal bowl beat the egg yolks with the sugar until fluffy. Cook the mixture over a pot with simmering water, whisking continuously. Bring to 70° C. Take off from the heat and let it cool. Add the Mascarpone and mix well.In a separate bowl whip up the whipping cream into the cream.Dip the biscuits into the coffee and place them side by side on the bottom of a rectangular serving dish. Pour half of the cream over the biscuits and make a second layer of biscuits, dipped in the coffee. Cover the top with the left cream.Sprinkle the cocoa on top of the Tiramisù and refrigerate at least one hour before serving.
MARCELLA’S VERSION
Ingredients:
200 gr ( 7 Oz) Mascarpone cheese
2 eggs yolks
2 tbs sugar
100 gr ( 3 Oz) whipping cream
150 ml Marsala wine
16 Savoiardi ( Lady’s fingers) or 30 Pavesini
1 tbs cocoa powder
50 gr ( 1 ½ Oz) dark chocolate
Procedure:
Separate the egg yolks from the whites. Get rid of the egg whites.In a stainless steal bowl beat the egg yolks with the sugar until fluffy. Cook the mixture over a pot with simmering water, whisking continuously. Bring to 70° C. Take off from the heat and let it cool. Add the Mascarpone and mix well.Add the cocoa powder, sifting it through a sieve.In a separate bowl whip up the whipping cream into the cream.Dip the biscuits into the Marsala and place them side by side on the bottom of a rectangular serving dish. Pour half of the cream over the biscuits and make a second layer of biscuits, dipped in the coffee. Cover the top with the left cream.Shred the dark chocolate and sprinkle it upon the Tiramisù.Refrigerate at least one hour before serving
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