| 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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