From A Villa In Tuscany by Sharon O’Connor
With a name that means “pick me up” in Italian (because of the addition of espresso), this creamy and delicate dessert is beloved worldwide. This version is simple to prepare and perfect for parties, since it needs to be made ahead.
Villa San Michele Tiramisu
3 large eggs, separated
8 ounces (1 cup) mascarpone cheese at room temperature
3/4 cup granulated sugar
Pinch of salt
6 packaged ladyfingers or savoiardi, cut in half crosswise
1 cup espresso or strongly brewed dark-roast coffee, cooled
2 tablespoons unsweetened cocoa powder
In a medium bowl, use an electric mixture to beat the egg yolks and 1/2 cup of the sugar until pale, about 2 minutes. Add the mascarpone and stir for 2 minutes to make. soft, smooth cream.
2. In a separate bowl, beat the eggs whites until frothy. Add the salt and remaining 1/4 cup sugar and beat until stiff, glossy peaks form. Gently fold the egg whites into the mascarpone mixture until blended.
3. Fill 4 to 6 small bowls one-fourth full with the mascarpone mixture. Quickly dip a halved ladyfinger into the espresso or coffee. Place the ladyfinger piece on top of the mascarpone mixture in each bowl. Repeat with 2 more pieces of ladyfinger for each bowl. Cover the ladyfingers evenly with more mascarpone mixture to fill each bowl. Cover the bowls with plastic wrap and refrigerate for 3 to 4 hours or overnight.
4. Just before serving, add the powdered cocoa to a fine-mesh sieve and tap it over each bowl to lightly dust the top of each dessert.
Makes 4 to 6 servings
If you are concerned about eating uncooked eggs, do not make his recipe. To make perfectly whipped egg whites, be sure there is no trace of egg yolk or fat in the bowl or on the beaters. Mascarpone is a rich Italian cream cheese available in some grocery stores and specialty stores. Dunk the ladyfingers in their espresso bath quickly, or they will become soggy and disintegrate. If you like, add 2 tablespoons dry Marsala, dark rum, brandy, or Cognac to the espresso.