"k0174"
(k0174-0) tiramisù
north end magazine, winter 2002

espresso syrup:
1
1/2
 c
c
espresso
sugar
 mix, heat to dissolve sugar; do
not boil; let cool
1/4
 c
brandy
 add
mascarpone filling:
1 1/2
1/3
2
 c
c
t
heavy cream
sugar
vanilla
 whip cream, adding sugar
gradually, then vanilla;
don't whip too dry or stiff
1

 lb

mascarpone, rm tmp

 fold whipped cream into
softened cheese
other:
1/2
-
 lb

savoiardi
cocoa powder
 use during assembly
for dusting
  • the number of layers depends on the size of the casserole
  • line bottom of covered casserole with savoiardi
  • sprinkle over with espresso syrup
  • spread some of the filling over
  • repeat for next layer
  • repeat 'til all used up
  • cover and keep in icebox for 24 hrs
  • dust with sieved cocoa powder (optional)



"k0174"
(k0174-1) tiramisù
il kim's mediterranean cookbook (mod)

1/2
1/4
 c
c
espresso
sugar
 dissolve sugar in hot espresso

1/4
4
 c
ea
brandy
egg whites
 add, reserve
beat to stiff peaks, reserve
4
1/3
1
 ea
c
lb
egg yolks
sugar
mascarpone
 beat yolks with sugar 'til
thick/pale; beat in cheese a
spoonful at a time

3
10
-
oz
oz


semisweet chocolate
savoiardi
apricot jam
 fold in reserved egg whites
grate into small pieces
use in final assembly
use in final assembly
  • line the serving dish with the savoiardi, spreading each with a little apricot jam
  • spray the savoiardi with the coffee mix
  • cover with the cheese mix
  • sprinkle with the chocolate pieces (if desired)
  • continue layering savoiardi, jam, coffee mix, mascarpone mix, and chocolate bits
  • last layer, mascarpone mix
  • chill 4 hours or overnight
  • just before serving, dust with sifted cocoa powder
  • (one can perhaps use cream cheese in place of the mascarpone)