3.26.2009

tiramisu that is over the top

2nd close-up Yes, I know. You've had tiramisu before. You have probably made it before too, and really, how could it be bad? Tiramisu is a little bit like that friend who says they are having a bad hair day, when really her hair is to-die-for even on her worst day. Besides there's just one sole wispy hair, not an entire head of frizz. It is impossible for tiramisu to be really bad, well, at least in the sense that if there are good ingredients, and they are all mixed together, then it just has to be good. Even on those really frustrating days when you can't even get a nice-looking piece out of the dish, it still tastes so dizzingly good. Now I've made my share of tiramisu's before, including one for my friend Allison's wedding shower. It was good, but the funny thing is that this recipe comes from a gift I received. I received a stellar gift - a cookbook, Antonietta's Osteria de Medici cookbook, and I always gush over cookbooks. I just can't help it. This obsession with cookbooks has pretty much always been the case. It started when I used to become giddily excited when the local designer home magazine would arrive at our doorstep, and I would secure myself away to devour the contents. In one issue, a lady had a gorgeous shelf in her kitchen just for her cookbooks. Her cookbooks were the favourite thing about her kitchen, and an over-the-top kitchen it was. I was instantly jealous. Of course, the book has a recipe for tiramisu, and it wouldn't have caught my attention, except that this particular recipe for to-die-for tiramisu does have a few intriguing secrets. I became hooked when I began thumbing my way through Antonietta's recipes. Osteria de Medici is a local restaurant which is popular with celebrities, and I thought the recipe sounded, well a little bizarre. Now, I haven't actually eaten at Osteria de Medici, nor have I been to one of Antonietta's cooking classes, but I was already too far into this recipe to think about turning back, I had to try it. lady fingers What is so intriguing you ask? Well the recipe asks for the egg yolks and the sugar to be whipped on high for a half-an-hour! I told you it was a little strange. Oh, and it gets better, it calls for over one-liter of espresso! A litre!!? I'm all for trying new things, but I did have to draw the line somewhere. Whoa. mix and mix Needless to say, I immediately set out to change the recipe. Not just because I felt like it, but if I don't have the ingredients, I'm not going to run out and buy every little thing. Besides, when I imagine nonna making this recipe, chances are good that the stores are closed most of the time; nonna lives in a little hilltop village perched on the edge of a cliff. Is nonna really going to drive to the store, or walk up that cobblestone hill to get a little more of this or that? I doubt it. She just works with what she's got, and tells everyone to eat more regardless. Take it or leave it! I did take some pointer's from Antonietta's recipe. I did risk overheating the poor mixer to the point of exhaustion, by whipping the yolks and sugar for a half an hour. I thought it would be overkill, but, the final silky, creamy texture is completely worth the effort. Just don't plan any phone conversations to take place in the same room, or at least any important ones. I did also add espresso to the mascarpone mixture, which I had never done before. Although, I did nix the litre of espresso; I got it down to one and a half cups. Besides, I would have just eaten the rest of the package of savoiardi cookies with the remaining espresso and booze... just trust me this will work. There's a few other tweaks here and there. I hopelessly agree with Antonietta's serving suggestion, that the pan serves 6. Nice, heaping, generous servings they are! If you can eat just a little bit, then I am thoroughly impressed. sweetness Over-the-top Tiramisu Adapted from Antonietta's Classic Recipes 9x13 baking dish, or similar 8 egg yolks 2 cups sugar 500g mascarpone 48 savoiardi cookies (I prefer the ones with a little sugar sprinkled on one side) 1 1/2 cups espresso (short shots, yes!) 1/2 cup sweet marsala 1. Using a large glass measuring cup, prepare the espresso. Allow to cool, so as to avoid scrambled eggs. 2. Carefully separate the eggs, and place the yolks in the mixer with a whip attachment. Add the sugar. Whip on high speed for a half hour, scraping the sides down occasionally with a wooden spoon. The consistency will change slightly as the time progresses. 3. Add the mascarpone and 1/2 cup espresso to the mix. Slowly increase the speed to high, and whip another 5 minutes. 4. Mix the remaining espresso with the marsala. 5. Take one third of the the mascarpone and egg mixture and line the bottom of the pan. 6. Dip the savoiardi cookies in the espresso and marsala mixture, and line them up on top of the egg mixture. Be careful not to oversoak the biscuits, or the resulting mixture can be too strong. 7. Layer the remaining egg mixture and cookies, resulting in 2 layers of cookies, and 3 layers of egg mixture. 8. Cover with tinfoil (less likely to droop), and refrigerate overnight. Be patient. I guarantee you this is the hardest part.

29 comments:

Sam Sotiropoulos said...

oh, that looks yummy!!! Very nice. Thanks for sharing! :-)

Wiggles said...

I need to make gluten free ladyfingers before I can have tiramisu again...sigh

Elle said...

Whoa,, that *is* over the top, but in a totally decadent way! It's stunning, really.

Jessie said...

awesome tiramisu!! I want some now that is sinfully delicious looking

Divya Vikram said...

Looks phenomenal!!

recipes2share said...

This looks fantastic - I actually hate tiramisu but make it often for guests who love it!! This looks like a good idea to try. On the cookbook front...I have more than a couple and love every single one of them!

Scate said...

Tiramisu holds such a dear spot as one of the first real 'desserts' i ever made in college for a grown up dinner party. This is a long way from the low-fat cream cheese I used (ahh- to be young and stupid). I love the idea of beating the eggs into submission... i'll have to give this one a whirl. thanks!

Heidi / Savory Tv said...

The texture looks wonderful, not the sloppy mess that often takes the form of tiramisu! Will absolutely try this one next time I make it!

Mark said...

Wow, that look amazing! Tiramisu is a fantastic dessert, I want some now :)

Christie @ Fig & Cherry said...

Great version! So oozy in all the right ways, yummy :)

Jenn said...

Beautiful photo. How could anyone resist that? Great Recipe!

The Hungry Mouse said...

Oh my goodness, Gail. I'm totally trying this. It looks amazing!

+Jessie

nicole said...

The photos on your blog are amazing..Really excellent quality..One feels as though they could actually take a "bite" of your pictures!

Fumi said...

My coffee is certainly missing something this morning. Do you deliver to San Diego? ASAP! :)

Sandi @the WhistleStop Cafe said...

One liter of espresso is a bit over the top! How does one even make a liter of espresso???
Your recipe looks perfetto!

VeggieGirl said...

FOOD PORN!!!!!

Sara said...

This looks like an amazing tiramisu, the egg yolk step is really interesting! I can't wait to try this.

Global Patriot said...

Many try to make Tiramisu, but few make it to the pinnacle of perfection. This recipe, however, is one that brings forward the best attributes in texture and flavor - yum!

Jennifer said...

This looks amazing! Also, Meyer Lemon Mania and PEEP contest going on at my blog

Maya said...

Stunning and awesome!

SK said...

Oh that picture was divine!

raquel said...

i love tiramisu. but a liter of espresso will probably make me pause...not to mention the idea of maybe buying a new mixer after half an hour of whipping..! but i do love tiramisu so i may have to try this recipe...yum!!! awesome photos!

Ingrid said...

Over the top indeed! LOL, I do imagine Nonna tell you to eat it & like it! :-)
~ingrid

HuggingtheCoast.Com said...

Great post!

There's just something about tiramisu that says party. Whenever I'm stumped for something sophisticated yet sensual to make for a gathering, tiramisu it is!

Leanne said...

Wow! This picture really makes me drool haha

Rebekah said...

hi! this is my first time on your blog...but i want to make this tiramisu tonight, and i don't know how i should get me some short shots of espresso. If I get it at the coffee shop how many short shots will i need to make 1.5 cups?! I really want to make it right! What do you recommend for getting those short shots?

gail said...

Rebekah - I think it would cost a small fortune if you were to purchase that much espresso in a coffee shop! Get an americano, with a couple shots in it, will probably do....or alternatively make some very strong coffee in a french press (go with this one if you can?). I hope that works for you!!

Rebekah said...

awesome! thanks gail!---didnt end up making it last night, but am going to this weekend! have everything except the espresso, which has to be fresh! Ill probably go by the americano maybe with an extra shot and light water or so :) thanks for the info!!ill let you know how we LOVE it.

Kristen said...

That looks amazing!

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