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Seriously Simple: Easy tiramisu, a fitting finale to an Italian inspired meal

By Diane Rossen Worthington, Tribune Content Agency on

Author Gemma Stafford has written a baking book that has scores of easy and tasty dessert recipes. The title sums up her philosophy pretty well: "Bigger, Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere." Here she shares one of her mum's staple desserts, tiramisu. She enjoyed this frequently as she was growing up, and it is a true taste memory for her. The author recommends using the freshest eggs available or pasteurized eggs to avoid any health issues.

Tiramisu -- literally, "pick-me-up" -- is a beloved Italian dessert. This soft, fluffy confection is easy to prepare and is Seriously Simple since there is no cooking involved. The filling is made with mascarpone, an incredibly rich, soft Italian cheese. Mascarpone has a texture that is a cross between thick creme fraiche and whipped cream cheese, a mildly sweet and slightly acidic flavor. You can usually find it in supermarkets in the cheese section. Otherwise, an Italian specialty food store should have it. It's important to soak ladyfingers in the espresso quickly, or else they will dissolve.

This version adds brandy to the coffee and is dusted with unsweetened cocoa powder just before serving. Tiramisu is very rich, so it's a fitting finale to a relatively light Italian-style meal. You can either prepare this in a 9 x 13-inch serving dish or in individual glass dessert bowls. And best of all you can make it ahead.

Mum's Tiramisu

(Excerpted from "Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere," © 2019 by Gemma Stafford. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.)

Serves 8 to 10

3 large eggs, separated

1/2 cup (115 grams) sugar

2 cups (16 ounces/450 grams) mascarpone cheese

35 to 40 store-bought ladyfingers

2 cups (450 milliliters) strong brewed coffee, cooled

 

1/2 cup (115 milliliters) brandy

1/4 cup (28 grams) unsweetened cocoa powder

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a handheld electric mixer, whisk the egg yolks and sugar until the mixture is pale and holds a ribbon on the surface when the whisk is lifted out. Whisk in the mascarpone until the mixture thickens.

In a clean mixer bowl using a clean whisk attachment, whisk the egg whites until they form stiff peaks.

Gently fold the egg whites into the mascarpone mixture. Refrigerate until ready to assemble.

Pour the coffee and brandy into a shallow dish. Dip the ladyfingers into the coffee mixture one at a time and arrange them over the base of a 9 x 13-inch or similar size serving dish. When dipping, do not let the ladyfingers soak, or they will get soggy; instead, dip one in the liquid and then quickly turn and dip the other end, then straight into the serving dish.

Spread one-third of the mascarpone mixture over the ladyfingers, covering them well, then repeat the layers twice more, dipping the ladyfingers, arranging them in the dish, and then covering with mascarpone.

Refrigerate for at least 5 hours to set. Before serving, dust generously with the cocoa powder. This is best eaten within 24 hours.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)


 

 

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