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Patrizia's "Pick-Me-Up"

Tiramisu alla Patrizia

Mary Ann Esposito

SERVES 8

This fashionable dessert is made all over Italy but is said to have origins in the north. The importance of using the right ladyfingers is critical to the dessert. They must be dry and hard.

INGREDIENTS

3 large eggs, separated
1/2 cup plus 1/8 teaspoon sugar
1 tablespoon plus 1 cup espresso or strong coffee
2 tablespoons cognac
1 cup (10 ounces) mascarpone cheese
2 tablespoons Dutch-process cocoa
About 20 Italian ladyfingers, toasted.

DIRECTIONS

In a bowl, combine the egg yolks, the ½ cup sugar, the 1 tablespoon espresso, and the cognac. Beat the mixture with a rotary beater until foamy, 2 to 3 minutes. Add the mascarpone cheese and beat for 3 to 5 minutes, or until the mixture is very smooth.

In a large bowl, combine the egg whites and the 1/8 teaspoon sugar and beat until the egg whites are stiff. Gently fold the mascarpone mixture into the whites. Set aside.

Pour the 1 cup espresso into a shallow bowl. Dip both sides of each ladyfinger quickly in the espresso. Arrange a layer of 6 or 7 ladyfingers in the bottom of a decorative serving bowl. Spread about one third of the mascarpone mixture over the ladyfingers. Continue layering the ladyfingers and mascarpone mixture, finishing with a mascarpone layer. Sift the cocoa over the top and refrigerate for 1 hour before serving.

To serve, spoon into individual dessert dishes.

This recipe is from Ciao Italia by Mary Ann Esposito.

item recipe is featured in Episode 310 of Season 3.

Want More Recipes? See My Latest Book:

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Comments

how can this be made with cooked eggs?

January 31, 2011 at 2:44pm | Permalink

I hate eating raw eggs

Paul Lally, Executive producer

February 2, 2011 at 4:16pm | Permalink

Mary Ann suggests the following:

"In a double boiler stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.

In place of the egg whites she could use powdered egg whites found in the baking section of the grocery store and proceed with the recipe.

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how can this be made with cooked eggs?

January 31, 2011 at 2:44pm | Permalink

I hate eating raw eggs
Paul Lally, Executive producer

February 2, 2011 at 4:16pm | Permalink

Mary Ann suggests the following:

"In a double boiler stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.

In place of the egg whites she could use powdered egg whites found in the baking section of the grocery store and proceed with the recipe.