Nonnas Tiramisu Recipes

TIRAMISU

Steps:

• Bring about an inch of water to a boil in the saucepan.
• While the water is coming to a boil, in the glass bowl, with a hand mixer on high speed, beat the egg yolks and sugar until light yellow.
• Stir in the marsala wine.
• Reduce the heat under the pan of boiling water to a simmer and place the glass bowl over the water, make sure the bottom of the bowl doesn't touch the water. (Or use a double-boiler.)
• Whisk until the mixture thickens slightly, the texture is consistent, and the color is a pale yellow. A good test: dip a spoon into the zabaglione. Run the tip of your finger through the mixture on the back of the spoon. If the trail stays, the zabaglione is done.
• Use an instant read thermometer and remove from heat when the temperature reaches between 140º and 150º This should take 8 to 10 minutes.
• Remove the bowl from the simmering water and continue whisking the egg mixture for about a minute to stop the cooking.
• It is important to never stop whisking and to not overcook, you want the mixture to be creamy, not scrambled eggs.
• Mix 1/4 cup of the espresso with the mascarpone cheese. This will make the mascarpone easier to spread.
• Pour the sweetened, cooled espresso into a pie plate.
• Dip a lady finger into the espresso, turn it over, remove quickly, and place in the 7x11 dish, make one whole layer of lady fingers dipped in espresso.
• Dollop on top of the lady finger layer half of the mascarpone mixture - If it is difficult to spread, add a little more espresso.
• Drizzle half of the zabaglione over the mascarpone layer.
• Then spoon on half of the Lite Non-Dairy Whipped Topping.
• Using a small sieve or shaker can, sprinkle cocoa powder over the whipped topping.
• Do a second pass of all the layers.
• After the final layer, sprinkle generously with the cocoa powder for a rich, chocolaty flavor. You can also add chocolate shavings to make it a little fancier.
• Refrigerate for at least 4 hours. But this dessert tastes best if made the day before and thoroughly chilled.

NONNA'S TIRAMISU

Steps:

• Brew 2-3 cups of espresso or very strong coffee (I use my Bialetti stove top moka pot). Allow coffee to cool completely and stir in liqueur.
• Pull a 13x9 pan, a large bowl, and a small bowl out of your cupboard.
• Separate eggs, placing egg whites in the smaller bowl and egg yolks in the larger bowl.
• Beat egg white with an electric mixer until stiff peaks form. Do not over beat (or underbeat for that matter) the egg whites as this will ruin the consistency of the cream.
• Leaving the egg whites separate for the time being, add sugar to the egg yolks and beat until well blended. Then, add the mascarpone or ricotta and beat until creamy and well blended.
• Fold egg whites into the cheese mixture.
• Pour coffee mix into a bowl/container with a flat bottom large enough to accomodate one lady finger. I start with a pool of coffee about 1/4 to 1/2 of an inch deep.
• One by one, roll the lady fingers in the coffee. If you oversoak them the cake will be soggy and under soaking could lead to it being crunchy. If in doubt, do a test cookie. Soak the cookie, then cut it in half. If it has been soaked the correct amount, the outside will be brown and soft but the very center (where you have cut it) will still be white and firm.
• As you roll each lady finger in the coffee, line them up in the 13x9 inch pan. When the cookies don't fit comfortably, cut them (after soaking) to make them fit.
• When you have one layer of "cake", spread half of the cheese mixture evenly over it and place a second layer of soaked cookies over the cheese mixture. Top with remaining cheese mix.
• My grandmother garnishes her tiramisu by sprinkling cocoa powder over it but I use grated 60% dark chocolate and sometimes I throw some grated white chocolate on top of that.
• Place tiramisu in fridge and wait at least 6 hours before serving.
• Note: This recipe freezes well so you can save leftovers for later if need be.