Page 210 - UMass2018_CookBook

Ingredients
Serves 6
2 large eggs 5 ounces granulated sugar
1 (8-ounce) tub mascarpone cheese, such as Belgioioso or Vermont Creamery brands
2 (7-ounce) packages ladyfinger biscuits, such as Goya brand
3 cups strong coffee, cooled
1 tablespoon unsweetened cocoa powder
Tiramisu
alla Milanese
Fruscione/Drake Family, Arlington, MA
“One of our family’s favorite desserts: straight from Italy with a few simple ingredients. It is delicious and always present at special celebrations!”
— Antonella Fruscione
Preparation
1. Separate the egg yolks from the whites, making sure that no yolk remains in the whites. Place in separate medium-sized bowls.
2. Using a handheld mixer fitted with the beater attachment, beat the egg yolks and sugar until creamy, smooth and light yellow. Fold in the mascarpone and mix well.
3. Using a handheld mixer fitted with the whisk attachment, whisk the egg whites to stiff peaks.
4. Gently fold the whites into the mascar- pone mixture.
5. Dip the ladyfingers in the coffee so they are soaked but not falling apart. Arrange them in a single layer to cover the bottom of a 9- by 13-inch baking dish. Spread one-third of the mascarpone mixture over the ladyfingers. Repeat with the remaining cookies and mascarpone mixture, ending with the mascarpone mixture on top.
6. Using a small sieve, dust the cocoa powder on top. Cover and refrigerate for at least 1 hour before serving.
Note: The recipe uses raw eggs, which might be a health concern for some people.
198 | TASTE OF HOME