Margi Cintrano
Washing Up
Tiramisù translates to " Pick me Up ". This Mascarpone and Marsala wine flavoured cream dessert is spiked with espresso and rum and it is often taken with an afternoon coffee break in Milano, Piedmont Italia.
Here is our family recipe ( it is wonderful for Valentine´s too ):
8 Servings:
6 egg yolks
6 tblsps sugar
6 tblsps Marsala Sicilian sweet wine
Room temperature : 1 pound Mascarpone cream
2/3 cup chilled heavy cream
2 tblsps sugar
1/3 brewed espresso coffee
1/4 cup Aged Golden Rum
3 tblsps sugar
1 tsp vanilla extract
One: 12x6x1 inch layer sponge or 9" sponge cake cut into 8" wedges ( can use Lady Fingers packaged however, this did Not exist when Grandmom Margherite made it )
3 tblsps shaved bittersweet chocolate ( I use Swiss Lindt Cacoa )
3 tblsps finely ground espresso beans
1) whisk the yolks, 6 tblsps sugar and the Marsala in a large metal bowl
2) set the bowl over a saucepan of simmering water
3) employing a portable electric mixer, beat the mixture until it triples in size about 5 mins.
4) then, cover the Zabligone ( mixture ) and refrigerate well until chilled
5) place mascarpone in large bowl and using electric mixer, whip it with 2 tblps sugar until soft peaks form
6) fold in the chilled zabligone mixture
7) Refrigerate 3 hours until well chilled
8) combine the espresso, Rum, 3 tblps of sugar, and vanilla in a small bowl
9) brush the sides of cake pieces with this mixture
10) then place generous amounts of marscapone mixture in 8 wide stemmed glasses ( Martini or Red wine stemware )
11) set the cake at an angle with remaining mascarpone mixture
12) combine the shaved chocolate and the ground coffee beans and sprinkle over the dessert
13) chill at least 30 mins.
Serve with a Prosecco White Sparkling Wine from Friuli or a Champagne or Cava.
This is a lovely Valentine´s Day dinner dessert or a special occasion.
Here is our family recipe ( it is wonderful for Valentine´s too ):
8 Servings:
6 egg yolks
6 tblsps sugar
6 tblsps Marsala Sicilian sweet wine
Room temperature : 1 pound Mascarpone cream
2/3 cup chilled heavy cream
2 tblsps sugar
1/3 brewed espresso coffee
1/4 cup Aged Golden Rum
3 tblsps sugar
1 tsp vanilla extract
One: 12x6x1 inch layer sponge or 9" sponge cake cut into 8" wedges ( can use Lady Fingers packaged however, this did Not exist when Grandmom Margherite made it )
3 tblsps shaved bittersweet chocolate ( I use Swiss Lindt Cacoa )
3 tblsps finely ground espresso beans
1) whisk the yolks, 6 tblsps sugar and the Marsala in a large metal bowl
2) set the bowl over a saucepan of simmering water
3) employing a portable electric mixer, beat the mixture until it triples in size about 5 mins.
4) then, cover the Zabligone ( mixture ) and refrigerate well until chilled
5) place mascarpone in large bowl and using electric mixer, whip it with 2 tblps sugar until soft peaks form
6) fold in the chilled zabligone mixture
7) Refrigerate 3 hours until well chilled
8) combine the espresso, Rum, 3 tblps of sugar, and vanilla in a small bowl
9) brush the sides of cake pieces with this mixture
10) then place generous amounts of marscapone mixture in 8 wide stemmed glasses ( Martini or Red wine stemware )
11) set the cake at an angle with remaining mascarpone mixture
12) combine the shaved chocolate and the ground coffee beans and sprinkle over the dessert
13) chill at least 30 mins.
Serve with a Prosecco White Sparkling Wine from Friuli or a Champagne or Cava.
This is a lovely Valentine´s Day dinner dessert or a special occasion.
