Page 9 - Antipasto1

Bon Appetit! Italian Antipasto Suzanne DeKeyzer James

T iramisu - Tuscan Trifle
Servings: Serves 6 People
Tiramisu (pick me up) is a modern version of a dessert first created in Siena, where it
was called “Zuppa del Duca” (The Duke’s Soup).
From Siena it migrated to Florence, where it became very popular in the 19th century
among the English people who came to live in the city at that time that it became “Zuppa
Inglese” (English Soup). Only recently, has the same dessert called Tiramisu - with a
few variations - chiefly the rich mascarpone cheese in place of the original custard.
Egg Yolk: 3
Superfine Sugar: 3 tablespoons
Strong Espresso: 1/4 Cup
Mascarpone Cheese: 8 Ounces Warmed to Room Temperature
Egg White: 1
Savoiardi or Ladyfingers: 4 Ounce Package
Beat the egg yolks with the sugar in a small mixing bowl and set aside.
In another medium mixing bowl, use a mixer to beat the egg white until stiff.
Fold in the beaten egg yolk and sugar mixture to the egg white. Add the softened
mascarpone while still mixing, until you obtain a nice light creamy texture.
Pour the Espresso into a plate and dip one side of the ladyfinger cookie into the
expresso and arrange in a single layer in the bottom and around the sides of a clear
glass 9-inch Trifle dish.
Spread a layer of the creamy mascarpone mixture over the bottom layer of ladyfingers,
then repeat with alternating layers until you finish with a layer of the mascarpone.
Refrigerate for several hours before serving.
Decorate the top of the Tiramisu
with a dusting of cocoa powder
over the top.

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