| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
English |
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
|
Egg yolk |
| 1 |
tb |
Sugar |
| 1/2 |
pk |
(1 tsp) vanilla sugar |
| 9 |
oz |
Mascarpone cheese |
| 3/4 |
c |
Strong black coffee |
| 1 |
tb |
Coffee liqueur (kahlua) (up to) |
| 12 |
|
Savoiardi biscuits (up to) |
| 2 |
tb |
Unsweetened cocoa powder |
INSTRUCTIONS
From: dana.kain@onestop.sccsi.com (Dana Kain)
Date: 28 Nov 93 17:06:00 GMT
Tirami su, which translated means 'pick me up' or 'lift me up', due
obviously to the large amount of calories in it, is now known all over the
world. Originally it was called zuppa del duca (the duke's soup) and was
created in honor of a visit by Grand Duke Cosimo de'Medici III to Siena.
The Grand Duke took the recipe home to Florence, where it became popular in
the English intellectual and artistic colony by the end of the nineteenth
century. They, in turn, took it to England and the dish in now also known
in Italy as zuppa Inglese (English soup). Serves 4.
Put the egg, sugar and vanilla in a bowl and mix gently to a creamy
consistency. Add the mascarpone and fold in to obtain a cream. Put the
coffee in a bowl with the coffee liqueur. Dip the biscuits for a second or
two in the coffee mixture, letting them absorb just enough to keep firm but
not fall apart. Starting with the biscuits, arrange in four individual
dishes alternating layers of biscuits and mascarpone, ending with
mascarpone. Dust with cocoa powder and put into the fridge to set and
chill.
Enjoy and don't worry about the calories for the flavor is worth it.
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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