Di Palo's Guide to the Essential Foods of Italy by Lou Di Palo

Author:Lou Di Palo [Palo, Lou Di]
Language: eng
Format: epub
ISBN: 978-0-345-54581-7
Publisher: Random House Publishing Group
Published: 2014-09-09T04:00:00+00:00

Sal’s Tiramisù

SAL’S TIRAMISÙ

SERVES 8 TO 10

At almost every family function, Sal uses a favorite espresso to make an excellent tiramisù by soaking savoiardi—the Italian ladyfingers originally from the ancient Northern Italian region called Savoy—in espresso and layering them with a rich mixture of mascarpone and eggs. The word tiramisù means something like “pick or pull me up,” as in, “make me happy.” Sal’s combines caffeine, cocoa, and Grand Marnier.

2 cups freshly brewed espresso

1/4 cup Grand Marnier

1 cup sugar, divided use

6 large pasteurized eggs, separated

1 pound Italian mascarpone cheese at room temperature

1 7-ounce package savoiardi or other ladyfinger cookies

Bittersweet cocoa powder for dusting

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