Tiramisu original
Makes 6 servings
1 cup unsweetened espresso coffee (around 8-10 shots of espresso)
3
eggs
1/3 cup sugar
1 1/2 cup mascarpone
2 tablespoons Marsala
(optional)
4 oz. soft ladyfingers
unsweetened cocoa or bittersweet
chocolate for garnish
Prepare
the espresso and cool completely. Separate the eggs, discarding the
white from 1 of them. Beat 2 egg whites with 1 tablespoon sugar until
it forms soft peaks. In another bowl, beat 3 egg yolks with the
remaining sugar until thick and pale yellow. Add the mascarpone and
Marsala to the egg yolk mixture and blend until well combined. Lightly
fold the egg whites into the mascarpone mixture.
Dip ladyfingers,
one at a time, in espresso coffee and line the bottom of a 2 quart bowl
or serving dish with about 1/3 of the cookies. Cover with about 1/3 of
the mascarpone mixture. Continue building the tiramisu making 3 layers
of cookies topped with 3 layers of mascarpone mixture. Dust the
finished tiramisu with unsweetened cocoa or chop up some bittersweet
chocolate and use it to spell out AUGURI on top. Refrigerate at least
two hours.
Note: The eggs in this recipe are uncooked. Food
safety
experts caution that consuming raw eggs can expose you to salmonella
contamination. Immuno-compromised patients, the very young and the
elderly should not eat raw eggs.
