Posts Tagged ‘espresso’


In the summer of 2006 my parents and sister came to visit Jeremy and I in Germany.  We were so excited that we planned a road trip to Tuscany.  Needless to say it was just amazing… and having our car available to us to stop wherever we wanted definitley made it worth the drive.  My dad was also celebrating his 20th year of practicing medicine, and since food has always bonded us, I decided that a Tuscan cooking course right in the heart of  Tuscany (Firenze) would be the perfect gift.  I was right.  We learned to make delicious things in only a day, and we still make them for special guests.  Well this past weekend I invited two of our favorite couples over for a couple’s dinner.  It was so nice to leave our son with my parents and just have some adult time.  We culminated the evening with Tiramisu and a game of “Would you rather”.  Tiramisu actually means a “pick me up”.  It is a great dessert to take to a mid-afternoon office gathering because it will literally wake you up.  That night I combined it with a side of fresh coffee-not a good idea!  I could not sleep until after 2am.  So if you are eating this at night-no coffee on the side!  Unless of course you have a term paper, then it’s a great idea.  If you like coffee, you will love this dessert.  


1 lb (16oz) mascarpone cheese
5 eggs, separated                                                                                                                                                                                      
5 tbsp sugar
package of Savoiardi cookies (they sell these in most italian markets- better than ladyfingers)
3-4 cups of espresso
1.5 cups of Frangelico (or any coffee liquor, like Kahlua)
1 pinch of salt
100 grams of dark chocolate (a few pieces)

Place the yolks and sugar into a bowl and beat with a fork until you it is pale yellow.  Add the mascarpone and continue beating until smooth and well mixed.  In a mixer beat the egg whites with a pinch of salt until stiff peaks form.  Next fold in the stiffened egg whites to the cream mixture and mix thoroughly, being very careful not to collapse the mixture. 







Line a deep baking dish (8 x 8 works best) with a first (thin layer) of cream mixture.  Combine the slightly cooled coffee with the coffee liquor and pour some into a small bowl.  Dip the biscuits very briefly into the coffee mixture, then quickly turning them over and layer them in rows into the baking dish.  It is important not to soak them for too long- you want the biscuits to absorb the coffee but not be soggy.













When your first layer is finished spread half of the cream mixture over the soaked Savoiardi cookies.  Smooth it out slighly with a spatula.  Repeat the same for the next layer, finishing with the cream mixture on top.  Allow to refrigerate at least 4 hours, if not overnight.  Before serving take a vegetable peeler and peel chocolate curls all over dish.  It is delicious!  Buon Appetito!


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