Tiramisu: Recipes + Menus : gourmet.com

Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice

Serves4 to 6

Active time:30 min
Start to finish:4 1/2 hr

Enrica Rocca, Venice, Italy

November 2009

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19 to 21 savoiardi biscuits (Italian dry lady fingers; from a 7-oz package)
2 cups freshly made strong coffee
3 large eggs, separated
1 cup mascarpone cheese (an 8 ¾-oz tub)
1/2 cup sugar
a 3 oz piece bittersweet chocolate

Arrange the biscuits in one layer in a shallow 13- by 9-inch oval serving dish, breaking up a few biscuits to fill in holes. Pour coffee evenly over biscuits and let stand until coffee is cool and has been completely absorbed by biscuits, about 10 minutes.
Whisk together egg yolks and mascarpone cream in a large bowl.
Beat together egg whites and sugar in a bowl with an electric mixer until mixture forms firm shiny peaks, 4 to 8 minutes. Fold meringue into mascarpone mixture then spoon over soaked biscuits, spreading evenly with a rubber spatula. Chill until firm and cold, about 4 hours.
Just before serving, finely grate chocolate directly over tiramisu to cover evenly.

Cooks' Note: Tiramisu keeps, chilled, covered with plastic wrap, 2 days.

Photograph by Marcus Nilsson

by Enrica Rocca, Venice, Italy

Keywords: adventures with ruth,; enrica rocca,; venice,; italy,; tiramisu

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