 |
| |
|
 Lullu's tutto cucina
Recipes
Hello
everybody! It's January 2010, and I am in Salem
recuperating from the Holiday season shopping spree. Not
mine, but my customers’. It was better then I expected,
and I want to thank all my customers for their support.
Now I can think about food again. Most people, as you
know, go on a diet in January; that is the month when
they sell more diet food and diet books than almost any
other time. (NO Thanks!)
And speaking of food I just had another question about
“Tiramisu.”
If you are not familiar with “Tiramisu” you are living
under a big rock!
Ok, so I’ll let you come out of the rock so you can
learn about this wonderful dessert.
The question was “where can I find “mascarpone”- which
is an important ingredient in Tiramisu. Answer:
sometimes some grocery stores will have it, and it is
expensive, but, if they don’t and you plan ahead of time
– not like me - you can make it yourself.
First let me tell you a little about this great dish.
Tiramisu, as you already know (I am not talking to the
rock people), means TIRA from the verb tirare = pick; MI
= me; SU = up. I guess because of the strong coffee
flavor and the sugar content. Read on.
When I was growing up in Italy, I don’t remember this
particular dessert and my memory didn’t help me recall
the first time I heard about IT at all. Believe me, I
would have remembered it! No wonder! I came to the
States in 1967 and the first time “Tiramisu” was
introduced was in 1971 with the owners of the restaurant
“Le Beccherie” in Treviso.
 There
are many version of this wonderful dessert, but what
makes a real Tiramisu are the components and not the
technique of layering. |
|
|
|
Mascarpone
For making
mascarpone you will need:
1 pint of heavy cream
¼ tsp of confectioner’s sugar
½ tsp tartaric acid –NOT cream of tartar (try grocery stores, or
wine making suppliers)
Fill the bottom of a double boiler with water so the water
touches the top pan but it will not let the top pan float. Bring
to a simmer.
Pour cream in the top pan and place it over the simmering water.
Add the sugar and whisk continuously until warm. At this point
add the tartaric acid. Whisk until the temperature reaches 180
degrees.
Remove from the heat and let it cool, whisking occasionally.
Pour the mixture in a bowl through a fine metal strainer or
thick cheesecloth. Let it take a break for a day before using
it, but you can’t keep it for more then a few days.
So plan ahead!
Tiramisu
Now for the TIRAMISU: (one of many versions)
400 gr Mascarpone
3tbl confectioner’s sugar
6 egg yolks
1 cup espresso
½ cup Marsala
24 ladyfingers
1/2cup chocolate shaving or cocoa powder
In a large bowl whisk with electric mixer, eggs and sugar until
pale.
Add mascarpone and 1 Tablespoon of espresso and beat until
smooth.
Place the rest of the espresso coffee with Marsala in a bowl so
you can dip the ladyfingers just for a few seconds into it. You
can use a trifle bowl, a 13x9 baking dish, or dessert bowls to
lay the ladyfingers on the bottom. Spread the cheese mixture on
top. Do a couple of layers finishing with the mascarpone.
Cover with plastic wrap and refrigerate for at least 2 hours,
but no more then 6. Chocolate shavings go on right before
serving.
Now,
you rock people, you can go back under your rock.
Until next time.
PRINT VERSION |
|
|
|
|
|
|
|
Call
(503) 364-7900
   |
|
357 Court Street NE
Salem, OR 97301 |
|
Lullu's
offers Food & Wine: Saveur & Cuisine at Home, Fine
Italian Wines & Cheeses! |
|
|
|
|
Everything for the kitchen! |
|
 |
|
Store Hours Mon-Sat 10-5
357 Court Street NE,
Salem
(503) 364-7900 |
|
 |
|
|
|
 |
|
|
|
