Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Tiramisù
Chocolate & Mascarpone “Pick-Me-Up”
2 cups Expresso Coffee (strong, cooled)
1/2 cup Dark Rum
12 oz. Ladyfingers or Savoiardi Biscuits or stale sponge cake (cut into strips)
6 Eggs (separated)
1/2 cup Sugar
2 lbs. Mascarpone
1 cup Orange or Almond Liqueur
4 oz. Bittersweet Chocolate (chopped)
3 tbsp. Cocoa Powder (unsweetened)

Méthode:
Take a large serving dish, 3-4 inches deep, that will accommodate half the biscuits or sponge cake in a single layer. Pour the coffee and rum into a shallow bowl and dip half of the biscuits or cake in the mixture, soaking both sides. Be careful not to let them disintegrate (firmer savoiardi biscuits will take a little longer to soak up enough liquid). Cover the bottom of the dish with the soaked biscuits or cake. Set aside the coffee-rum mixture. Place the egg yolks in a bowl and beat until pale yellow. Beat in all but 1 tbsp. of the sugar, the mascarpone and liqueur until well blended. In another bowl, whisk the egg whites until fluffy but not stiff. Add the remaining sugar and whisk until stiff but not dry (if egg whites are overbeaten, they will start to liquefy at the bottom of the bowl). Fold the whites into the egg-mascarpone misture. Pour half of the mascarpone misture over the biscuit or cake layer. Top with the chopped chocolate. Soak the remaining biscuits or cake and place them on top of the chocolate. Blend any leftover coffee-rum mixture with the remaining mascarpone mixture and spread it over the biscuits. Sprinkle the top with cocoa, cover and refrigerate for 8 hours or overnight, or freeze for 2-3 hours before serving.