Tiramisu

This is the quintessential Italian dessert and it's fabulous. If you don't want to go to the trouble of making the savoiardi, feel free to buy lady fingers from the store, just get the biggest, softest ones you can find. You'll probably need two packages to make the dessert. This recipe is well worth the effort!

Make the savoiardi:
Position a rack in the center of the oven and preheat to 375F. Line two large baking sheets with waxed paper. Lightly butter and flour the sheets, shaking off the excess flour. Set aside. In the 4 ˝ quart bowl of a heavy duty electric mixer using the wire whip attachment, beat the egg yolks with 1/3 cup of the sugar and the vanilla at medium-high speed for about 5 minutes or until pale yellow. In another 4 ˝ quart bowl, using a clean wire whisk attachment, at low speed, whip the whites until frothy. Increase the speed to medium-high and beat until soft peaks start to form. Add the remaining 1/3 cup sugar and continue to whip for another 30-40 seconds until stiff and shiny. Using a large rubber spatula, briskly blend 1/3 of the whites into the yolks to lighten. Gently fold in the remaining whites until just combined. Sift the flour over the egg mixture and gently fold in until combined. Fill a large pastry bag fitted with a large plain tip with the mixture. Using gentle, even pressure, pipe 4” strips onto the prepared baking sheets, leaving 1” between the savoiardi (the strips should be approximately ˝” wide). Spoon the confectioners sugar into a small wire mesh strainer and gently dust the tops of the savoiardi with sugar. Bake for 15 minutes or until the savoiardi are golden, the edges just start to darken and the surface springs back when touched with a finger. Transfer the sheet of paper with the savoiardi to a wire rack to cool. When cool, gently peel them off the paper and store them in an airtight container until ready to assemble the tiramisu. The savoiardi may be prepared up to three days ahead.

Make the espresso syrup:
Combine the hot brewed espresso with the sugar and stir to dissolve. When cool, add the rum and coffee liqueur. Set aside in a small shallow bowl until ready to assemble the tiramisu.

Make the mascarpone zabaglione:
In the 4 ˝ quart bowl of an electric mixer, using a hand held wire whisk, beat the eggs, sugar, Ľ cup of the rum and vanilla until blended. Place the bowl over a pot of hot water. (The bowl must touch the water.) Cook over medium-high heat, whisking constantly for 3-5 minutes, or until the granules of sugar have dissolved and the mixture becomes foamy, lightens in texture and has reached 160F on an instant read thermometer. Place the bowl in the mixer stand and beat at medium-high speed with the wire whip attachment until the mixture cools and becomes thick and pale, about 8 minutes. In another 4 ˝ quart bowl, using the wire whip attachment, beat the mascarpone and remaining Ľ cup rum at medium-high speed for 20-30 seconds until smooth and light. Add approximately one cup of the cooled zabaglione and continue to blend for 20-30 seconds, stopping once to scrape down the sides of the bowl. Using a large rubber spatula, gently fold in the remaining cooled zabaglione. Chill until ready to assemble the tiramisu.

Assemble the tiramisu:
Dip half of the prepared savoiardi, one at a time, into the chilled espresso syrup and live the bottom of a 13x9” shallow glass baking dish, slightly overlapping the edges and sides of the savoiardi. Scrape half the mascarpone zabaglione over the soaked savoiardi and spread evenly with an offset spatula. Repeat with the remaining savoiardi and mascarpone zabaglione. Spoon the cocoa powder into a small wire mesh strainer and gently tap the cocoa powder over the surface of the tiramisu. Cover the tiramisu with plastic wrap and chill in the refrigerator for at least 2 hours before serving. Makes 12 servings.

Credit: Chocolatier 10/94

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