or Connect
New Posts  All Forums:Forum Nav:


post #1 of 4
Thread Starter 
my roommates and myself have decided to a big italian dinner everything homemade, of course, and i threw out the idea that we need tiramisu for dessert, however, i cant find a good, traditional tiramisu, does anybody have an excelltent recipe for this? or know where to find one? thanks
post #2 of 4
Supposedly this recipe is from Lorenza herself, but I don't think so. I'll have to dig up one that I know for sure came from her, but which is on my other computer, and compare the two. How much can you trust to authenticity if the poster can't even spell the author's name correctly :lol: This one is good nonetheless:

This recipe was posted on CompuServe Cooks Online Forum by Kenneth Krone. According to Kenneth, it's "best with home-made Mascarpone, for those who have the patience." He has also substituted Sherry and Frange Lico for the liquor in di Medici's recipe. Di Medici uses a double boiler. No information provided on number of servings this makes.

  • EGG YOLKS, 3
  • EGG WHITES, 1 or 2
  • SUGAR, superfine (castor), 3 tablespoons
  • VIN SANTO, or MARSALA, or BRANDY, 1-1/3 cups
  • ESPRESSO COFFEE, strong, 1/4 cup
  • CREAM, 1/2 cup
  1. Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.
  2. Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let it cool.
  3. Stir the coffee into the Mascarpone, and add the sugar.
  4. Whip the cream to soft peaks.
  5. Beat the egg white(s) until stiff. Fold the egg white(s) into the zabaglione.
  6. Dip the lady fingers into the remaining liquor and line the bottom of a 9-inch bowl or individual containers (wine glasses work well).
  7. Cover them with half the Mascarpone, then half the zabaglione, then half the whipped cream.
  8. Repeat the layers, finishing with the cream.
  9. Refrigerate for several hours before serving.
post #3 of 4
I have this recipe from Lorenza de' Medici's cookbook, The de' Medici Kitchen 1992, based on recipes from a PBS series she did. The book and series were sponsored by the Braun company which makes small appliances like "hand blenders" mentioned in the recipe. You can just as easily use a wire whisk. :)


Tiramisu is now known all over the world. Originally it was called zuppa del duca (the duke's soup) and was created in honor of a visit by Grand Duke Cosimo de' Medici III to Siena. The Grand Duke took the reicpe home to Florence, where it became popular in the English intellectual and artistic colony by the end of the nineteenth centry. They, in turn, took it to England and the dish is now also known in Italy as zuppa Ingelse. My version is quite light.

4 squares (4 oz/120g) semisweet plain chocolate
3 egg yolks
3 tablespoons sugar
1-1/4 cups (10 fl. oz./300 ml) Vin Santo or other dessert wine
1 egg white
1/4 cup (2 fl. oz/60 ml) very strong espresso coffee brewed according to manufacturer's directions
1 cup (8 oz/240g) ricotta at room temperature
1 cup (8 fl oz/240 ml) heavy (double) cream
4 oz (120 g) ladyfingers (sponge fingers)
1 tablespoon instant coffee powder

In the top pan of a double boiler over simmering water, melt the chocolate. Let cool completely. To make the zabaglione and assemble the tiramisu, follow these step-by-step directions:
  1. To make the zabaglione using a hand blender, beat the egg yolks with the sugar on the top pan of a double boileruntil frothy and light. Add 1/2 cup (4 fl oz/120ml) of the wine, place over gently simmering water, and whip until the mixture begins to thicken. Do not let it boil. Remove from the heat, fold in the cooled chocolate, and let cool completely.
  2. Beat the egg white until stiff peaks form and, using a spatula, fold it into the cooled zabaglione. Stir together the espresso and ricotta and set the mixture aside. Whip the cream until stiff peaks form.
  3. Dip the ladyfingers into the remaining wine and arrange them on the bottom of a 9-inch (23 cm) bowl. Cover with half of the ricotta mixture, then half of the zabaglione and finally half of the whipped cream. Repeat the layers of ricotta mixture and the zabaglione but reserve the remaining whipped cream.
To decorate, place the reserved whipped cream in a pastry (forcing) bag fitted with a fluted tip and pipe it on top. At this point the tiramisu may be refrigerated for up to 12 hours. Sprinkle the coffee powder on top just before serving.

Serves 6.
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
post #4 of 4

Cantucci Tiramis├╣

Hi! I know the classical recipe calls for ladyfingers (savoiardi), but I tried almond biscotti (cantucci) instead. I really like the texture and the almonds. You can check my recipe here.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes