- 750 ml freshly brewed black coffee
- 2 1/3 tablespoons sugar
- 80 mL brandy
- 6 eggs, separated
- 400 g mascarpone
- Dutch cocoa
- 400 g (about 30 pieces) Savoiardi biscuits (lady fingers)
1 Combine the coffee, 1 teaspoon of the sugar and the brandy in a wide bowl and set aside to cool.
2 Place the egg yolks in a bowl that will fit comfortably over a saucepan of simmering water. Off the heat, beat the yolks and the remaining sugar with electric beaters for about 5 minutes, until pale and creamy. Place the bowl over the pan of simmering water and continue beating for another 3 minutes, or until the mixture doubles in volume. Remove the bowl from the heat and beat a little longer, until the custard cools slightly. Set aside to cool completely then add the mascarpone, stirring until smooth. In a separate bowl, beat the egg whites until they hold stiff peaks, then gently fold them into the custard.
3 Lightly dust the base of a bowl, dish or glasses with cocoa. Soak half the savoiardi biscuits in the coffee one at a time until they are well moistened but not too soft and lay them in the base of the bowl. Dust the biscuits with more cocoa then spread half the custard on top. Add another layer of moistened savoiardi biscuits and cocoa, then top with the rest of the custard and a final dusting of cocoa. Cover and refrigerate for at least 5 hours.
4 Cut or spoon the tiramisù onto serving plates, dusting with more cocoa if you wish.
Makes 8 –12 servings.
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Excerpted from Eat Ate by Guy Mirabella. Photographs by Earl Carter. Copyright © 2009 by Guy Mirabella. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.