Tiramisu

Tiramisu: literally translates as “pick me up"

Serves 4
by Deborah Mele

500 gr. Mascarpone Cheese At Room Temperature

1/2 cup Whipping Cream

4 Eggs, Separated

1 1/4 Cup Espresso Coffee, Cooled

1/2 Cup Sugar

1/3-Cup Brandy

24 Savoiardi Cookies (Ladyfingers) or angel cake can be used as a substitute

Dark Chocolate, Shaved

Beat the 4 egg yolks until light. Slowly beat in 1/2 cup of sugar, and then the mascarpone cheese. In a separate bowl, beat the egg whites until stiff. Fold these gently into the cheese mixture. Now whip the cream until soft peaks form, and fold this too into the cheese mixture. Add the brandy to the cooled coffee. Carefully dip in ladyfingers one at a time just until the outside of the cookie is barely damp. Arrange cookies side by side in a dish large enough to hold 12 cookies flat. After the first 12 are layered, spread 1/2 of the cheese mixture on top. Sprinkle with enough shaved chocolate to cover lightly, and repeat these layers once more topping the dish with the remaining chocolate. Refrigerate several hours before serving.

Note: Be careful not to over saturate the cookies with the coffee mixture, or you will end up with a runny Tiramisu.

Variation: If desired, you could make individual Tiramisu portions. Simply lay two moistened lady fingers side by side, spoon over enough mascarpone mixture to cover, and then add a little shaved chocolate. Repeat this layer once more.

Buon Appetito!