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Tiramisu

Tiramisu

Chef Hilton Dottin

Ristorante DiPaolo, www.ristorantedipaolo.com, Turners Falls, MA

Ingredients:

  • 1 batch Mascarpone cheese filling
  • ½ cup freshly brewed espresso
  • 1 package ladyfinger biscuits
  • Dark chocolate shavings
  • Cocoa powder
  • Mascarpone Cheese Filling:
  • 8 ounces Mascarpone cheese, at room temperature
  • 2 pasteurized egg yolks
  • ¼ cup sugar
  • 2 oz. Frangelico Liqueur (hazelnut liqueur)
  • 1 cup heavy cream, whipped to soft peaks

Method:

Place Mascarpone cheese into a large mixing bowl and gently smooth it out with a spatula.
In another mixing bowl, whip together yolks, sugar and liqueur. Place the bowl over a saucepan filled half-way with water) set over medium heat (water in sauce pan should not touch the bottom of the bowl. Whisk for several minutes until mixture thickens, then remove from heat. Place bowl in another bowl filled with ice. Whisk until cool. Mix the cooked egg mixture gently into the Mascarpone cheese and fold in the whipped cream.

To assemble:
Dip the ladyfinger biscuits lightly in espresso. Place a layer of ladyfingers in a medium-sized serving dish or in individual, wide-mouthed wine glasses. Top ladyfingers with a layer of the Mascarpone cheese filling. Repeat step. Top with chocolate shavings and sifted cocoa powder.

 

Recommended wine/beer for Tiramisu:

Cantine Florio Sweet Marsala “Fine” [Sicily, Italy]

Marsala may well be Italy’s most famous cooking wine and tiramisu could easily be Italy’s most popular dessert, but I would venture to say that these two wonderful products rarely have been made to share the stage. What a shame! Florio Sweet Marsala is perfectly cast in the supporting role. No question, the tiramisu has all the star qualities with its component ingredients of almond liqueur, espresso, dark chocolate, cocoa and Mascarpone. Since Marsala is a fortified wine, it is not likely to blush in the glow of these lady’s painted fingers.