| TIRAMISU'
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Description: Dessert
Serves: 6
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Ingridients
- 3 egg yolks
- 2 tablespoons confectioners' sugar
- 1 tablespoon Marsala
- 8 ounces mascarpone cheese
- 1/2 cup strongly brewed coffee or espresso, cold
- 12 ladyfingers, cut in quarters
- 3 ounces semisweet chocolate, grated
Preparation
- In a medium bowl, beat egg yolks and sugar with an electric mixer until thick.
- Add Marsala and mascarpone; beat until mixture is smooth and thick.
- Evenly divide half the ladyfinger pieces equally in 6 stemmed glasses.
- Layer half of the coffee, mascarpone mixture and chocolate over ladyfingers.
- Repeat layers with remaining ladyfingers, coffee, mascarpone and chocolate.
- Cover and chill before serving.
Buon Appetito.
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| RICOTTA PUDDING
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Description: Dessert
Serves: 3
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Ingridients
- 1 egg, separated
- 4 tablespoons caster sugar
- 1/8 cup espresso coffee
- 1 tablespoon finely ground espresso coffee
- 1 lb. ricotta
- 1/4 cup whipping cream
- 1/2 tablespoon grated dark chocolate
Preparation
First, if you have a small mold (3 1/2 inches), moisten the inside with
water.
Beat egg yolks with 2 1/2 tablespoons of sugar, and both coffees.
Add ricotta and mix. Beat egg whites to peaks, gradually adding the remaining
sugar.
Fold the cream into the ricotta, and then gently fold in the egg
whites. Put the entire mixture into the mold (or into a small bowl) and
refrigerate.
After a few hours, take the pudding out of the mold and place
on a plate.
Sprinkle the grated dark chocolate over the top.
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| ZUPPA INGLESE (Italian Tipsy Cake)
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Description: Dessert (cake)
Source: lwilson@marconi.heritage.com
Serves: 10-12
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Ingredients:
- "Literally translated, the Italian means English soup and no doubt derives from the related English tipsy cake or trifle. For this showy party dessert, layers of cake are lightly soaked in rum and covered with rich custard and fruits."
- 4 layers(9-inch round)sponge or angel cake, from mix or homemade
- 1 package vanilla pudding mix
- 1 teaspoon grated lemon peel
- 2 cups heavy cream
- 1/4 cup sugar
- 2 teaspoons vanilla
- 1/2 cup dark rum
- 1 cup strawberry jam or preserves
- Whole strawberries or candied fruits
Preparation
- Bake layers by package directions, or about 25 minutes. Cool. Prepare pudding by package directions using 1 1/2 cups milk. Add lemon peel. Cool with plastic wrap placed directly on surface. Combine heavy cream and sugar; whip until stiff. Add vanilla, fold 1 cup into cooled pudding. Keep rest well chilled. Place one cake layer on large serving plate; sprinkle with about 2 tablespoons rum. Spread with about 2 to 3 tablespoons jam and one-third of the custard. Repeat with two more layers of cake, rum, jam and custard. Put on top layer. Sprinkle with last of rum; spread with jam. Frost sides of cake with the whipped cream making a pretty ruffled rim around the top edge but leaving jam uncovered. Chill or serve at once. Decorate top with whole strawberries or candied fruits set in the jam. Makes 10 to 12 servings.
Buon Appetito.
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