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Dr. Jimbob's Recipe for Tiramisù
This is adapted from Lorenza di Medici's recipe, which was posted on the CompuServe Cooks Online forum by Kenneth Krone. It's designed to make enough for a large group of people, in a big flat Pyrex container.
- egg yolks, 3
- egg whites, 3
- confectioner's sugar, 3 tablespoons
- Frangelico, 1 1/3 cups
- espresso coffee, strong, 1 cup
- marscapone cheese, 24 ounces
- whipping cream, 1 1/2 cups
- savoiardi (lady fingers), about 16 ounces
- sweetened ground cocoa
Makes a whole lot of tiramisù.
Layer #1: Zabaglione with Frangelico
- Beat the egg yolks and 1 1/2 tablespoons of sugar in the top of a double boiler until evenly mixed.
- Add 1/3 cup of Frangelico and whisk over gently simmering water until the mixture begins to thicken. Let it cool.
- Beat the egg whites until stiff. Fold the whites into the zabaglione.
Layer #2: Marscapone with espresso
- Stir half of the coffee and add the rest of the sugar into the marscapone.
- Mix with a blender until evenly mixed.
Layer #3: whipped cream
- Whip the cream to soft peaks.
Putting it together
- Mix the rest of the coffee and the Frangelico in the bottom of a small flat bowl.
- Dip the lady fingers rapidly into the bottom of the liquid (not too long, or it will get soggy!) and line the bottom of a flat container.
- Use a long flat spatula to cover the lady fingers with half of the marscapone, then half of the zabaglione, then half of the whipped cream.
- Sprinkle the ground cocoa on top of everything.
- Put another layer of dipped lady fingers on top of the first layer.
- Repeat the layers of marscapone, zabaglione, and cream.
- Sprinkle the ground cocoa on top.
- Chill in a freezer and keep cool until served.
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