| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 6 | Servings | |
INGREDIENTS
| 500 | g | Mascarpone by Galbani (I buy it at Cosentino's. You can find it on the cheese shelf) |
| 4 | Eggs | |
| 4 | tb | Sugar (up to) |
| 4 | tb | Cocoa (as you like it) |
| 1/2 | ts | Vanillin |
| 200 | g | Lady fingers biscuits (Savoiardi) (I buy them at Cosentino's. I use the Vicenzovo brand) [Safeway calls them champagne biscuits] |
| 2 | c | Hot coffee [we've used expresso] (up to) |
| 4 | tb | Sweet liqueur (amaretto or rhum) |
| 1 | tb | Sugar |
INSTRUCTIONS
From: grundler@hposl21.cup.hp.com Date: Tue, 15 Mar 94 18:48:18 -0800 Date: Sun, 8 Sep 91 22:26:20 PDT From: Maria Teresa Sarotto i send you the recipe of "tirami su" for Birgit. I do hope i'm using the right words for a recipe. For the cream: Beat egg whites until they reach the "soft peak" stage. While stirring slowly add sugar, vanillin and yolks. Add mascarpone and keep stirring until you get a soft cream without clots. In a bowl stir coffee, liqueur and sugar. Dip one buiscuit at the time and layer them on a cooking dish or pan. Divide the cream into two and pour one half on the fisrt biscuit layer. Prepare a second layer of biscuits on top, in the same way. Add cocoa to the second half of cream and stir it into a uniform brown cream. Pour the cream on top. Sift a thin layer of cocoa on top of the "tirami su" and chill for a couple of hours before serving. If you happen find out you need some more biscuits or liquid mix don't worry, just add more ingredients. ciao, maria teresa [another tip: put in a layer of dry buiscuits and use a spoon to spread coffee over each buiscuit before pouring in the cream mix - prevents buiscuits from getting soggy - grant ] REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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