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TIRAMISU
MARTIN FAMILY, HOLMDEL, NJ
“I always loved tiramisu as a dessert when dining out, but I thought something so de- licious must be too difficult to make, until I found this recipe. My kids love it and gobble it up every time I make it. Tiramisu means ‘pick me up,’ and I can understand why, as it is always made with espresso coffee. I
use a 12-cup espresso coffee pot. If you are concerned about using raw eggs, cook the beaten yolks in the top portion of a double boiler over high heat, whisking constantly, until they reach the thickness of a custard, 3 to 5 minutes.” Ceil Martin
PREPARATION
1. Have a 9- by 13-inch baking pan ready. Using a whisk, beat the egg yolks with 1/4 cup of the sugar until frothy. Add the mascarpone and vanilla and continue to beat until well combined, 2 minutes.
2. In a separate bowl using a clean whisk, beat the egg whites while gradually adding the remaining 1/4 cup sugar until stiff peaks form, about 4 minutes. Gently fold the egg whites into the mascarpone mixture and refrigerate for 15 minutes.
3. Dip half of the ladyfingers in the coffee and distribute in a layer across the bottom of the baking pan. Spread half of the chilled mas- carpone mixture across the ladyfin- gers. Dip the remaining ladyfingers in the coffee and cover with the remaining mascarpone mixture.
4. Sift the cocoa powder evenly over the top and refrigerate for at least 3 hours or preferably overnight.
fftffttINGREDIENTS
Serves 6
4 large eggs, separated 1/2 cup granulated sugar 12 ounces mascarpone cheese 1 tablespoon vanilla extract 14 ounces ladyfingers 2 cups cooled espresso coffee 1/4 cup cocoa powder
Taste of Home – Page 120