BucadiBeppo’11, a set on Flickr.
A Hispanic Lifestyle exclusive, a recipe for Tiramisu provide by Buca di Beppo
|Eggs, Large||6 each|
|Flour, All Purpose||1 cup|
|Instant Espresso||1 cup|
|Rum, Dark||2 tablespoons|
|Mascarpone Cheese Mixture|
|Mascarpone Cheese||1 pound|
|Powdered Sugar||3/4 cup|
|Rum, Dark||3 tablespoons|
|Coco Powder||1 Tablespoon|
|Chocolate Biscotti, crumbled||1/3 cup|
- Preheat an oven to 350 degrees.
- Grease a large cookie sheet pan lightly with butter.
- Sift the sugar and the flour, but keep them separate.
- Whip the sugar and the eggs together for 15 minutes on high speed with a mixer until they become fairly thick and frothy.
- Lower the speed on the mixer and gradually incorporate the flour into the eggs and sugar.
- Immediately spoon the batter onto the cookie tray, forming 3 circles approximately 6 inches in diameter. There may be some batter leftover.
- Bake in the oven until they become golden brown, approximately 10 –12 minutes.
- Transfer to a cooling rack and cool to room temperature (these are best done the day before).
- Store in a sealed container at room temperature.
Assembling the Tiramisu (do this the day before it is to be served)
- Make the instant espresso and cool completely.
- Add the rum to the espresso.
- Mix the Mascarpone with the powdered sugar and the rum until the ingredients are completely incorporated.
- Use a round bowl 6-7” in diameter and 1 ½ to 2” deep.
- Check the size of the ladyfingers; trim them to fit in the bowl if needed.
- Soak a ladyfinger in the espresso marinade for 3 seconds and place it in the bowl.
- Top the ladyfinger by spreading about 1/3 of the mascarpone cheese mix over the top.
- Repeat 2 more times so there are 3 soaked ladyfingers with 3 layers of the mascarpone cheese. The last layer should be the cheese.
- Tightly wrap in plastic and store in the refrigerator overnight.
Serving the Tiramisu
- Leave the tiramisu in the refrigerator until it needs to be served.
- Unwrap the tiramisu and cover it with the coco powder and biscotti.