Spring has sprung and that deserves a favorite dessert. The whole world knows how much we love Tiramisu (aka “love food”) and it is a regular in Chef Jacy’s refrigerator and for guests. This version combines delicious fruits of the seasons and compliments this dessert with a kiss of love and zing! You can use this basic recipe (which, btw, is one of my favorites my own Beyond the Yum Tiramisu had its beginning in this recipe).
3 large eggs, separated
3/4 cup sugar
1 (8-oz) container mascarpone cheese (1 scant cup)
1/2 cup chilled heavy cream
2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
2 tablespoons sweet Marsala wine
18 savoiardi (crisp Italian ladyfingers, 6 oz)
1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.
Just before serving, sprinkle with chocolate.
Yield: Makes 4 to 6 generous servings
Active time: 25 min
Total time: 6 1/2 hr (includes chilling)
Mixed Fresh Fruit Topping
You can use your favorite fruits or whatever you have on hand. The creamy texture of Tiramisu with fruit topping is just delicious and adds that fruity twist that we love in desserts (i.e., strawberries with whipped cream or over vanilla ice cream). This is our favorite combination (pictured) which we sometimes add Blueberries as well.
1 Med Container Strawberries
1 Med Container Blackberries
1 teaspoon lemon juice
1/4 teaspoon almond extract
1/2 teaspoon Disaronno Amaretto
1/4 – 1/2 cup Sugar (or Splenda)
Mix all ingredients, toss lightly. Set aside until flavors blend about 10 minutes then cover and refrigerate until ready to serve.
* * *
Enjoy and share with friends and family! It will become a favorite.
If you do not own this cookbook, I would suggest getting it for yourself and to gift. Lots of great stuff in there!
* The Gourmet Cookbook, Ruth Reichl ©2004