There, I said it. I feel like a huge weight has been lifted from my shoulders. I don't know why I don't like it, I just don't. It seems almost sacrilege for an Italophile like myself to admit this.
While I am not a fan of the dessert, the process of making it is wonderful. I love to cook and appreciate the time and precision of a dessert such as tiramisu. Every cook has his or her own technique and recipe, no one does it exactly like another. Last May I took 7 clients to the Villa di Riboia for a cooking class. This is a private home nestled in the hills outside of Florence. Milvia showed us how to make an exquisite sauce for pasta and in it she cooked our second course of involtini. While that was cooking she made us some bruschetta and a tiramisu that even I have to admit, was like no other. The kitchen was the epitome of calm the entire time. It was incredible. Milvia whipped up some delicious spinach to serve with the involtini and while the pasta was cooking she took us on a tour of her villa. She was amazing, but very set in her ways. We sat when and where she asked us to, we tasted when she said taste, sipped wine when she said it was to be (even though it was only 10:30 AM) lent a hand when she asked for it. At one point while she was making the tiramisu, she said (through me as I translated), you can make this in the morning before your dinner party and put it into the refrigerator until it is time to serve. So one of the women in our group piped up and said "or you could make it the night before, right?" I translated for Milvia and I have never seen such a horrified look on someone's face. So clearly, the lesson here is, you don't make your tiramisu the night before. But if you choose to do so, your secret is safe with me. Here is the recipe:
Mamma Milvia’s Tiramisù
5 eggs, separated
500 grams mascarpone
5 Tbs. sugar
Add a pinch of salt to the whites and mix until
they form stiff peaks. Set aside
Mix sugar and yolks with a mixer. Add mascarpone and mix until well
blended. Slowly and gently fold in
the egg whites until you have a smooth dense liquid.
1 1/2 cups freshly brewed espresso
2 Tbs rum (more or less)
3 tsp sugar
Mix the above ingredients together. Dunk pavesini
(or lady fingers) in the espresso mixture and place in a 13 x 9
baking dish making them fit in tightly to completely cover the bottom of the
pan. Pour 1/3 of the mascarpone
mixture over the cookies. Sprinkle with bittersweet chocolate shavings. Add a 2nd layer of the cookies (this
layer does not need to touch).
Pour another 1/3 of the mascarpone mixture over the top and shave with
chocolate. Repeat with cookies,
mascarpone and chocolate.
Refrigerate for a couple of hours before serving.
Notes:
If you can find the ladyfingers that are
crunchy rather than soft, they seem to work better. I found them at Whole Foods but a good Italian market
will have them too (in that case look for pavesini). Buon
Appetito!
Tastefully yours,
Ashley