Ali de Bold
on Jan 10, 2007 @ 12:35 pm|
Over the Christmas Holidays my Sister and I made this recipe and it was amazing. Tasted the same as you'd get in a good Italian restaurant (if we do say so ourselves). My sister emailed me the recipe. Here it is:
25-30 ladyfingers, or enough to make 2 full layers in whatever dish you're using
1 c. extra strong coffee or espresso
1/8 - 1/4 c. brandy or cognac (we did use courvoisier), depends on what you're using, how strong you want it to be, the size of your finished product
1/2 c. white sugar
6-8 oz. (up to 1 c.) mascarpone cheese, or in a pinch you can use ricotta although it's a little saltier. you may need to compensate by using a sweeter liquer or a little more sugar.
3 eggs, separated
1/2 c. cocoa powder
2oz (2 squares of baker's chocolate) shaved dark chocolate (found this suggestion somewhere, it's for garnish. I thought it was a great idea)
Mix the brandy and espresso together, set aside about half. Lightly soak (1 side?) half the ladyfingers in the mixture and arrange on the bottom of your pan, enough to completely cover the bottom.
Beat the egg whites into stiff peaks. Beat egg yolks with sugar well until frothy. Mix the mascarpone into the yolk/sugar mix, then gently fold in the egg whites. Mix just until blended in a creamy texture (don't overmix or the whites will lose their fluffiness).
Now you layer into the pan. You already have the first half of the ladyfingers in. Spoon half the egg/mascarpone mix on top. Dust with about half the cocoa. If desired, sprinkle with some of the grated chocolate. Repeat the layers - don't forget to soak the second half of the ladyfingers in the second portion of coffee/brandy. If there is any coffee/brandy mix remaining, drizzle it over at this point. Spoon the rest of the egg/cheese mixture on top, then dust with remaining cocoa. It should be fully covered with a nice blanket of cocoa. If desired, garnish with the chocolate.
Refrigerate for at least a few hours, best overnight. Depending on the ladyfingers (you remember we used a sweet biscotti thingy that was way fatter than regular ladyfingers and so did not soak up enough coffee), you should have a good 8-10 servings if you use a 7x11 or 9x13 pan. I have used a trifle dish also to show off the layers, but you have to layer the ladyfingers more and so you need more coffee.
p.s. for reference, check out this site: http://www.heavenlytiramisu.com/recipes.htm
there are some great ideas for substitution if needed (emeril's recipe uses white cake, not ladyfingers) and sophia loren's recipe is linked there under "basic".