Tiramisu
Though fancy restaurants often serve Tiramisu (Italian for "pick me up"), the homemade version is just as spectacular. If you wish, spoon the Tiramisu into dessert bowls or wine glasses and watch the way it picks up your guests! Fresh mascarpone is now made in the U.S., so it is easier to find in the dairy section or Italian grocery. If unavailable, make a substitute from ricotta as directed below.
Yield: 10 to 12 servings
| INGREDIENTS: 4 to 8 oz. WFC Semisweet Chocolate 6 eggs 6 tablespoons white sugar 1 lb. mascarpone cheese (or a combination of 1/2 cup of ricotta blended well with 1 cup of whipping cream will substitute nicely) 3/4 cup cooled espresso or other strong coffee 1/4 cup amaretto (optional) 24 Ladyfingers, slightly dried |
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PROCEDURE:
- Grate chocolate coarsely by hand or in a food processor fitted with a steel blade.
- Beat eggs and sugar with electric mixer in double boiler over simmering water until tripled in volume and thick enough to form a ribbon when dropped from beaters, about 5 to 7 minutes. Chill until cooled.
- Beat mascarpone until smooth and softened. If egg mixture has separated, whisk it together and gradually blend it into the cheese mixture.
- Dip flat side of ladyfingers into coffee (or a mixture of the coffee and the optional amaretto) and line the bottom of a 9" glass baking dish, or other comparable serving dish.
- Spread 1/2 of cheese mixture over ladyfingers, then top with 1/2 of the grated chocolate.
- Repeat cheese and chocolate layers, ending with a generous layer of chocolate.
- Chill, covered, at least 2 hours.
