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Literally translated this "pick-me up" dessert is absolutely
decadent. I first learned to make this delicious dessert while visiting
Italy many, many years ago. Since then it's become very popular in
the states - one taste and you'll know why everyone loves our Tiramisu.
I like to make this dessert the day before serving, this way all
the delicious flavors blend together.
3 Fresh eggs (separated)
1 Galbani Mascarpone Cheese 500gr
1 package Savoiardi Lady Fingers 500gr
3/4 cup sugar
12 cups freshly brewed espresso
Powdered Dark European Cocoa
1 small glass liqueur of your choice (I like Kahlua, Frangelica,
or Sambuca)
Separate your eggs, whip the whites, only until fluffy and stiff
peaks form. Put aside. Beat the egg yolks together with sugar in
a bowl until frothy. Fold in the whipped egg whites. Whip well into
a smooth cream.
Place cooled coffee in a shallow pan with glass of liqueur. In another
9 x 13" baking pan (glass baking pans make a nice presentation)
soak the lady fingers in coffee, turning them on both sides and line
bottom of pan until covered with lady fingers. Spread a layer of
cream over lady fingers and dust with cocoa. Continue this process
until you reach the top of you pan. End with a layer of cream and
cocoa. Refrigerate for at least two hours - preferably overnight.
Enjoy!
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