Page 24 - Hello! Holiday Recipe Book
P. 24
Tiramisu Directions
1 serving 1. Separate the egg yolk from the white. Place
the yolk in one bowl and the white in another.
3 hours 2. To the bowl with the yolk, add granulated
sugar. Whisk together until the mixture
becomes pale and creamy.
3. Add the mascarpone cheese to the yolk and
sugar mixture. Gently fold together until
Ingredients smooth. Using clean beaters, whip the egg
white until stiff peaks form.
1 egg 4. Carefully fold the egg white into the
mascarpone mixture. Be very gentle to
1 tbsp granulated sugar maintain the light, airy texture.
1/3 cup mascarpone 5. Dip each ladyfinger into the
espresso/coffee, making sure they are
cheese soaked but not soggy.
6. Arrange a layer of soaked ladyfingers in
pinch of salt serving dish. Spread a layer of mascarpone
1 shot of espresso or 7. mixture over ladyfingers.
Repeat the layering with ladyfingers and
strong coffee, cooled mascarpone until you have used all
3-4 ladyfinger biscuits ingredients, ending with a layer of
mascarpone.
unsweetened cocoa 8. Dust the top with cocoa powder.
9. Refrigerate the tiramisu for at least 2-3
powder, for dusting hours, or overnight. Buon Appetito!
Notes
My husband and I went to Italy to celebrate
his 30th birthday, and one of the highlights
From the Kitchen of: was a cooking class in Rome. We learned
how to make fresh tiramisu from scratch,
Gabriella B. guided by a local chef who shared tips and
stories about Italian cuisine. Now, we make
Hello! South Florida tiramisu for every special occasion, it always
Account Executive brings back memories of that amazing trip
and our time in Rome.
