From: (Micaela Pantke)

Date: Tue, 27 Jul 93 13:14:56 +0200


Mascarpone Torte With Espresso Sauce (Ronda Eikenberry)

From: (Ronda Eikenberry)

(12 servings  [x 6 for a full sheet pan])

"An updated version of the traditional Tiramisu, guilded with an
espresso sauce"

1        1/2" thick layer classic genoise or a 9" diameter sponge cake
1/4 c    hot strong espresso coffee- with some added rum
2 Tblsp  sugar
9 yolks
1 c sugar
1 1/2 lbs. masarpone cheese (an Italian cream cheese), at room temperature
1 1/2 c chilled whipping cream

Espresso Sauce:
1/4 c hot strong espresso coffee \   Combine together
3 Tblsp sugar                    /
1 c chilled whipping cream--stiff peaks, fold into coffee/sugar mixture

Garnish the top of the torte with unsweetened cocoa powder sifted on top
of the torte. 

Line bottom of a 9" springform pan with 2 1/2" up the sides with genoise

Combine espresso and 2 Tblsp sugar in small bowl.  Stir until sugar
dissolves.  Cool.  Brush over genoise.  DO NOT DRENCH THE GENOISE/SPONGE

Combine yolks & 1c sugar in large metal bowl.  Set over a pan of
simmering water, and whisk until just warm to the touch, about 3

Remove & using a mixer, beat yolks until pale yellow and tripled in
volume, about 5 minutes.  Fold in mascarpone cheese.  Whip cream to
stiff peaks in another bowl.  Gently fold into yolk mixture.  Pour over
genoise that has been brushed with the espresso, & smooth the top. 

Cover with plastic wrap, freeze until firm, about 6-8 hours. 

Repeat the layers until you have a layer of (starting on the bottom when
          geniose, cheese, genoise, cheese

This dessert can be prepared 3-7 days in advanced (and boy does it!!!!)

Soften in referigartor for 30 minutes to release the sides.  Sift cocoa
on the top and serve. 

You can make a creme anglaise or make pastry cream and then dilute it
down with whipping cream and pool it on the plate and then put the
Tiramisu on top of the sauce. 

Tirami Su (Jon Rowe)

From: Jon Rowe

1        egg yolk
1 tbs    sugar
1 tsp    vanilla sugar             --- or 2 drops vanilla essence
250g     (9oz) mascarpone cheese   --- or use cream cheese
170ml    (3/4 cup) strong black coffee
1 tbs    coffee liqueur
12       Savoiardi biscuits        --- or thin trifle sponges
1-2 tbs  unsweetened cocoa powder

Put egg, sugar, vanilla in a bowl and mix gently to a creamy
consistency.  Add mascarpone and fold to obtain a cream. 

Put coffee in a bowl with liqueur.  Dip biscuits for a second in coffee
mixture, so they absorb enough liquid to just remain firm and in one

In 4 seperate dishes, build up alternate layers of biscuit and
mascarpone, starting with biscuit, finish with cheese. 

Dust each one with cocoa.

Put in fridge to chill and set (about an hour?).

Tiramisu (Deborah Norin)

From: (Deborah Norin)

Source: Balducci's in New York City

24          ladyfingers, toasted in a 375-degree oven for 15 minutes
2 cups      espresso coffee, cooled
6           eggs, separated
3 to 6 tbl  sugar, to taste
1 pound     mascarpone
2 tbl       Marsala wine
2 tbl       Triple Sec
2 tbl       brandy
2 tbl       orange extract
8 ounces    bittersweet chocolate, finely chopped

Arrange the ladyfingers on a plate and lightly soak them with the cooled
espresso.  Put half of the soaked ladyfingers in one layer in a
rectangular serving dish.  While the ladyfingers are soaking, beat the
egg yolks with the sugar until the yolks turn pale in color.  Add the
mascarpone, the liquors, and the extract, and stir gently. 

In a separate bowl, beat the egg whites with a wire whisk until they are
stiff.  Gently fold the whites into the mascarpone mixture. 

Use half of this mixture to make a layer on top of the ladyfingers in
the serving dish.  Sprinkle with half of the chopped chocolate.  Repeat
the procedure with another layer of soaked ladyfingers, the mascarpone
mixture, and chocolate.  Cover with tin foil and refrigerate for at
least 1 hour before serving. 

Tiramisu (Lynn Z. Schaeffer)

From: (Lynn Z. Schaeffer)

Lady finger cookies
6-8 oz.       marscaponi cheese or cream cheese
1/2 cup       cooled espresso coffee
1/2-3/4 cup   chopped semisweet chocolate
4 Tbsp        butter
3             eggs separated
1/2 cup       sugar
1/2 cup       sweet Marsala wine
Whipped cream or Cool-Whip

Melt chocolate in butter, set aside to cool slightly.  Whip the egg
yolks until light.  Add sugar and beat over a double boiler until it is
slightly thickened, fluffy, and light.  Slowly add the Marsala wine,
whipping all the while.  (You now have Zabbaoni (sp?). 

Fold in the chocolate mixture.  Set aside.  Beat egg whites to stiff
peaks, then fold into the the chocolate until just blended. 

In separate bowl, whip the marcaponi cheese while slowly adding the
espresso coffee.  Add about 2 Tbsp.  of sugar to it.  (I didn't do this
but think it would be a good idea). 

Line the bottom of a pretty glass bowl with the ladyfingers.  Layer the
cheese mixure over it, then the chocolate, then a layer of whipped
cream; repeat twice.  End with whipped cream and dust lightly with

Refrigerate several hours.

Tiramisu (Paul Gavazzi)

From: Paul Gavazzi, Ottawa University, Canada

6       eggs
6 Tbls  sugar
500 gr  Mascarpone
250 ml  Whipping Cream
a Bag of Ladyfingers

Beat the 6 egg yolks together and then gradually add the 6 tablespoons
of sugar (The more you beat this the better, try getting a light lemon
color).  Add and mix the Mascarpone cheese.  Beat the whites to firm
peaks, add to the egg-cheese mix.  Beat the whipping cream firm...  Add
it also to the mix.  Your filling is ready. 

Brew some really strong coffee (Espresso) ~around, put in a soup dish
and then add some Marsala (Italian sweet liquor, i guess that sherry
would do) to taste.  Soak ladyfinger to half, (2 at a time) then press
together to remove excess coffee(The lady fingers shouldn't be too
soft).  Put a layer of soaked fingers in a rectangular container.  Add a
thick layer of cheese mix, and continue until no more mix or fingers
remain.  Sprinkle with powdered cocao and refrigerate for at least 6
hours before eating.

Tiramisu (Stephanie da Silva)

From: (Stephanie da Silva)

500 g    Marscapone Galbani cheese           
4        egg yolks
2        egg whites
5 espresso cups of strong coffee
cocoa powder
200 g    loeffel biscuits
2 shots  amaretto or brandy
5 tbsp   sugar

1.  Cool coffee. 

2.  Beat egg yolks with sugar till white and thick. 

3.  Beat egg whites till stiff in a separate bowl. 

4.  Put yolk mixture into white and beat GENTLY till thick. 

5.  Add amaretto, then cheese, and GENTLY beat together. 

6.  Dip biscuits into coffee and put into bottom of 9"x11" pan. 

7.  Then put cheese mixture on top. 

8.  Then sprinkle some cocoa powder on top. 

9.  Repeat steps 6-8 for another layer or two. 

10.  Refrigerate overnight! 

This has been a smash hit dessert for me every time.  The cheese I have
to buy at an Italian cheese shop or International cheese shop and the
loeffel biscuits I get at a Hungarian Deli. 

Tiramisu (Todd Smith)

From: (Todd Smith)

(Italian for "pick me up") 

300 g  Savoiardi biscuits (or lady fingers)
450 g  Mascarpone cheese
3      egg whites
5      egg yolks
150 g  sugar
a cup (or two) of cold coffee
1/2 an espresso cup of brandy
bitter cocoa

Mash the egg yolks and sugar until creamy; then mix in the cheese.  Add
the brandy and mix well until you have a homogeneous cream.  Beat the
whites separately until stiff peaks form, and then blend those in with
the first mixture.  This is what is used for the cream layers.  The
layers in between will be lady fingers dipped in the cold coffee. 
Probably the best number of layers is five (three cream, two lady
finger, alternating).  Then sprinkle cocoa on the top and refrigerate
for at least 2-3 hours. 

Other notes of interest: American cooks might not be used to using
ingredients measured in grams (I wasn't).  The Mascarpone should be
labeled in grams; for the lady fingers, you can pretty much see how many
are needed for two layers; and for the sugar, I used an empty 150 g
Mascarpone container for the 150 g of sugar and it came out fine, so I
guess the densities of Mascarpone cheese and sugar are at least close. 
The mixing can be done with a fork (perhaps a blender would be fine
too).  One bad thing is that the tiramisu doesn't have a whole lot of
solidity; it tends to expand to fill up the space it is in, so you
probably don't want to leave it for a long time in a container that is
too big for it.  But it tastes wonderful -- I hope it comes out good for

Tiramisu 1 (David Malecki)

From: (David Malecki)

24         ladyfingers, split lengthwise
3/4 cup    espresso coffee, cooled
6          eggs, separated
6 tbls     sugar
14 ounces  mascarpone cheese
2 tbls     brandy
8 ounces   bittersweet chocolate, chopped or coarsely grated

Heat oven to 375 degrees.  Arrange ladyfingers on a baking sheet and
bake until toasted golden, 5 to 10 minutes. 

Arrange half the ladyfingers in a 2 or 2 1/2 inch deep oval or
rectangular serving dish.  Brush lightly with espresso. 

In a large mixing bowl, beat egg whites at high speed with electric
mixer until they are stiff.  Set aside.  In a small mixing bowl, beat
egg yolks and sugar at medium speed with electric mixer until thick and
lemon colored.  Add mascarpone and brandy.  Stir gently. 

Gently fold egg whites into the mascarpone mixture.  Spread half the
mixture on the ladyfingers in the serving dish, then sprinkle with half
the chocolate.  Repeat layers of lady-fingers, mascarpone mixture and

Tiramisu 2 (David Malecki)

From: (David Malecki)

3  egg yolks
3 tbs superfine sugar
1 1/3 cups Marsala or brandy
1/4 c very strong espresso coffee
8 oz mascarpone cheese, room temperature
1/2 cup cream
1 egg white
4 oz ladyfingers

Make a zablione by beating the egg yolks and sugar in the top of a
double boiler until ivory colored.  Add 1/3 cup liquor and whisk over
gently simmering water until the mixture begins to thicken.  Let cool. 

Stir the coffee into the mascarpone.  Whip the cream to soft peaks. 
Beat the egg white until stiff.  Fold the egg white into the zabaglione. 
Dip the lady fingers into the remaining liquor and arrange in a single
layer in the bottom of a 9 in.  bowl.  Cover them with half the
mascarpone, then half the zabaglione and half the cream.  Repeat the
layers, finishing with the cream.  Refrigerate for several hours before

Tiramisu 3 (David Malecki)

From: (David Malecki)
(Yield: 10-12 servings)

6           egg yolks
1 1/4 cups  sugar
1 1/4 cups  mascarpone cheese
1 3/4 cups  whipping cream
3/4 cup     water
2 tsp       instant coffee granules
1 1/2 Tbl   brandy
2 (3-ounce) packages ladyfingers

Garnishes: piped whipped cream, grated unsweetened chocolate

Combine eggs and sugar in top of double boiler; beat at medium speed of
an electric mixer until thick and lemon colored.  Bring water to a boil;
reduce heat to low, and cook 8-10 minutes, stirring constantly.  Remove
fr from heat.  Add mascarpone, and beat until smooth. 

Beat whipping cream in a medium bowl until soft peaks form; fold into
chees mixture. 

Combine water, coffee granules, and brandy; brush on cut side of lady f
fingers.  Line sides and bottom of a triffle bowl or 3-quart souffle
dish with 36 lady fingers; pour in half of filling.  Layer remaining
ladyfingers on top.  Garnish if desired; cover and chill 8 hours. 

Tiramisu 4 (David Malecki)

From: (David Malecki)

6            eggs, separated
1 1/4 cups   granulated sugar
1 1/2 cups   mascarpone cheese substitute
24           lady fingers, split lengthwise
3/4 cup      hot water
2 t          instant coffee granules
1/4 C + 2 T  brandy
1 2/3 cups   whipping cream, whipped
4 oz.        bittersweet chocolate, coarsely grated
3 T          cocoa powder
Extra whipping cream for garnish

Arrange half the lady fingers in the bottom of a 9 x 13 pan.  Mix hot
water with coffee granules and 2 T.  brandy.  Pour 1/2 this mixture
gently over lady fingers.  Set aside. 

Make a zablione by beating the egg yolks and sugar in the top of a
double boiler until ivory colored.  Add 1/4 C.  brandy and whisk over
simmering water until the mixture starts to thicken - 8-10 minutes.  Let
cool a little.  Stir constantly while cooking. 

Carefully mix zabliogne with mascarpone cheese.  It will appear to be
quite liquid.  Whip the egg whites until very stiff and fold into
zabliogne/mascarpone mixture. 

Pour 1/2 zabliogne mixture over the lady fingers, which have been
soaking up the coffee/brandy mixture.  Top with 1/2 whipped cream. 
Sprinkle with 1/2 of cocoa powder and 1/2 of grated chocolate. 

Place balance of lady fingers on top of this to create a second layer. 
Pour remaining coffee mixture carefully over these lady fingers.  Then
repeat layers; zabliogne, whipped cream, cocoa powder and grated
chocolate.  Cover with plastic wrap and refrigerate till set.  It is
best if left over-night.  When ready serve, decorate with piped-on
whipped cream around the edges and more chocolate and/or cocoa powder if
desired.  Yield 10-12 servings, depending on the size you cut them.  It
is quite rich so you might consider smaller sized pieces. 

You can substitute Marsala wine for the brandy if you prefer and like
the taste of Marsala. 

Mascarpone cheese is sold in Italian delis, cheese shops and speciality 
food markets.  It is somewhat difficult to find and very expensive 
(i.e. from $9.95 per pound).  From January 1991 Southern Living Magazine
comes this substitute for mascarpone.

Mascarpone Cheese Substitute
16 oz     cream cheese (2 8 oz. packages)
1/3 cup   sour cream
2 ounces  (1/4 cup) whipping cream

Blend three ingredients well.

Tiramisu' alla Milanese (Jacopo Andreose)

From: Jacopo Andreose, Institute of Neurophysiology, University of Oslo, Norway

(4 Servings)

Tiramisu means something in between "pick me up" and "pull me up" due to
the high concentration of energetic ingredients.  Nevertheless is not
recommended before any kind of sports. 

100 g      dark chocolate
500 g      Mascarpone cheese (if you can't find it try with creme fraiche, 
           but please don't use sour cream instead): 
3          eggs 
250 g      Savoiardi cookies (if you don't find them try with some other 
           porous, egg containing biscuits)
300-400ml  dark coffee (doesn't have to be espresso, but please no Nescafe) 
3-4 Tblsp  sugar (depending on how sweet you like it, but not more than 3-4 
50-100 ml  Marsala wine (not easy to find and not compulsory)

Place mascarpone, the yellow of the eggs and sugar in a bowl and then
whip until it gets homogeneous and thick (you could use an electrical
whipper).  Dip quickly one by one the savoiardi cookies in freshly
prepared hot coffee (mixed with marsala in the alcoholic version) and
place them in another glass bowl (better a flat one) in one or more
layers depending upon the size of the bowl.  Pour the mascarpone sauce
on such layers and cover the whole sauce with chocolate dust (make it as
fine as you can).  Place at 4 !C for at least two hours and serve after
an italian dinner. 

Tiramisu - Italian Cheese Charlotte (Scott Rose)

From: (Scott Rose)

Source: Pizza Today, February 1990; copied without permission.

24      firm ladyfingers
2 cups  espresso, cooled
6       eggs, separated
2 tbl   granulated sugar
1 lb    mascarpone
4 tbl   brandy, rum, or bourbon
2 tbl   triple sec
cocoa powder

Heat oven to 350 degrees.  Arrange the ladyfingers on a baking sheet and
toast them for maybe fifteen minutes.  Put the espresso in a wide bowl
and soak each ladyfinger briefly.  Arraunge half the ladyfingers in a
rectangular serving dish.  In another bowl, beat the egg yolks with the
sugar until the combo turns pale yellow.  Add the mascarpone, brandy,
and triple sec; stir to combine.  In a separate bowl, beat the whites
until stiff.  Fold whites into the mascarpone mixture.  Layer half the
mixture atop the ladyfingers in the serving dish.  Add another layer of
ladyfingers, followed by the remaining mixture.  Dust liberally with
cocoa.  Cover and refrigerate at least one hour before serving.  Yields
twelve to sixteen servings. 

Tiramisu Variant (Simona Nass)

From: simona@Panix.Com (Simona Nass)

1 lb.    mascarpone cheese, really fresh
1        large can dark cherries (pitted) in syrup (at least 1 cup liquid)
1/4 cup  granulated sugar
2 T      rum, plus
1/3 cup  rum mixed with water and a little extra granulated sugar
24       ladies' fingers or biscotti all'uovo cookies (avail. at Italian
         specialty shops--sizes vary, but this assumes the fairly large ones)

Blend cheese, 1/4 cup granulated sugar and 2T rum together. Divide into
3 equal parts.

Put 8 biscuits side by side in loaf pan that's at least large enough to
accomodate them.  Pour 1/3 of the canned dark cherry juice over the
biscuits, distributing evenly.  Layer 1/3 of the cheese mixture over the

Put another 8 biscuits side by side over the cheese mixture.  Soak this
layer of biscuits with the rum mixture.  Layer another third of the
cheese mixture over the biscuits. 

Put another 8 biscuits side by side over the cheese mixture.  Soak this
layer of biscuits with the remaining 2/3 cup of canned dark cherry
syrup.  Layer the final third of the cheese mixture over the biscuits. 

Garnish with the extra cherries.  Chill for several hours for best
results, though we never manage to wait that long.  


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