A faithful adaptation of the tiramisu served at my daughter's wedding in Ascoli Piceno. It was one of several "spoon desserts
- 1.5 cups mascarpone (340gr)
- 8 oz (237ml) espresso coffee
- 3 oz (85gr) grated dark chocolate or dutched (alkalized) cocoa
- 1/3 cup (79ml) high quality brandy or Marsala
- 36-42 Savoiardi (do not use cake or soft ladyfingers)
- Any shallow casserole that holds 2-2.5 quarts (2.25 liters)
- 5 large eggs, separated
- In a mixer bowl beat egg yolks with sugar until mixture is light and fluffy.
- Add Mascarpone and beat until smooth.
- In another non plastic bowl, (copper is preferable) whisk egg whites until soft peaks form..
- Fold into mascarpone mixture.
- Combine brandy and espresso in a shallow bowl.
- Dip savoiardi on both sides in the coffee mixture for a couple of seconds and arrange enough of them to create a compact bottom layer.
- It is important not to let the coffee soak too much into the savoiardi.
- Spread half the mascarpone mixture over this layer.
- Top with another layer of coffee dipped savoiardi.
- Spread the remaining mascarpone mixture over the top and smooth it.
- Dust with the cocoa powder or grated chocolate (I combine the two).
- Chill for several hours before serving..
- I combine half grated chocolate and half cocoa to top my version of this dessert.
- It will keep for several days in the fridge
- Do not substitute any of the ingredients as this simple dessert depends on them for its superior taste.
Kitchen Detail https://lacuisineus.com/
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.