Tiramisu

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  • 2 packages Savoiardi (Italian lady fingers)
  • 1/2 lb Mascarpone cheese
  • 1/2 cup brewed espresso coffee unsweetened
  • 3 large eggs
  • 3 TBLS sugar
  • 2-3 TBLS Dutch cocoa
  • 2-3 TBLS shaved bitter sweet chocolate for garnish

Separate eggs. Put egg whites in electric mixer and beat until stiff peaks form.

Mix yolks and sugar until combined. Add mascarpone cheese and fold in until blended. Do not over mix.

Fold egg whites into cheese mixture.

Pour coffee into large flat bowl. Dip lady finger into the coffee so that it absorbs some of the coffee but is not soggy. Place on large flat serving platter and repeat until you have a long row of lady fingers. Layer 1/3 of cheese mixture and dust with 1/3 of Dutch cocoa. Add another layer of lady fingers dipped in coffee and repeat layers until all the ingredients are finished or you have a 3 layer pyramid. (Another option is to assemble the layers in a 9 x 5 loaf pan lined with wax paper. To serve, invert and peel off the wax paper, slice, and dust with cocoa before serving.)

Refrigerate overnight before serving so that flavors mellow.

We have had tiramisu at every Italian restaurant in the United States and in Italy. It is amazing how a slight variation on the same 6 basic ingredients can produce a totally different dessert. This is Mom’s recipe given to her by an Italian friend Maria Jerry. Maria insisted that as you dip the lady fingers in the coffee, you recite ta ta – to remind yourself that it is a quick dip into the coffee and the lady finger should not linger for fear of getting soggy. It is probably one of the most deceivingly light tiramisu’s I have ever had.- Anna Maria

Note: This recipe contains raw eggs. If you prefer you can also use pasteurized eggs.

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