I have researched many Tiramisu` recipes from Milan to Rome to Santa Barbara and Chattanooga and worldwide with the internet and came up with my favorite version of this dessert. It has liquor but not too much, cookie is soaked through so there are no dry spots and the cream is in it’s purest form and oh soooo creamy and delicious. You want to taste the flavor of the mascarpone which is the Italian decadent cheese that this recipe is founded upon.
The Best Tiramisu`
6 eggs, yolks from freshest eggs possible- you won’t have to worry about salmonella bacteria but you can do this step over gently boiling water if you are concerned. I never do it and I’ve never been sick.
1 cup sugar
16 oz mascarpone- usually it’s 2 containers
2 tbsp sweet Marsala
4 tbsp Kahlua
1 cup freshly made espresso coffee or strong coffee
About 16-24 savoiardi biscuits – 1- 8 oz package
Cocoa powder, to dust and or high quality dark chocolate curls
Beat the egg yolks with the sugar until pale yellow, thick and voluminous- you should have ribbons falling from the blade that dissolves into the batter. When the beaters are lifted, a bit of the mixture falls from it and forms a ribbon, which slowly dissolves on the surface.
Whisk in the mascarpone, a little at a time, until smooth and well combined
Stir the booze into the coffee and pour into a shallow dish. Dip each biscuit into the liquid until it is a pale coffee color. I count 2 seconds each side.
Arrange the dipped cookies to cover the base of a shallow glass dish.
Spoon a third of the mascarpone mixture on top, followed by a good sprinkle of cocoa.
Repeat the layers, finishing with a layer of the cream and cocoa.
Cover and refrigerate for six hours before serving
Dust again with a little more cocoa to make it look awesome and/or chocolate curls made with a vegetable peeler.
I enjoyed this delicious southern meal at Canyon Grill with friends of Slash and Burn Catfish (Fresh fried Catfish stuffed with garlic and herbs) with black beans. Key lime pie and Coconut cream pie for dessert- Yum!
DARN! I should have moved the parsley off the fish’s face for the picture!
Canyon Grill is actually on Lookout Mountain which overlooks Chattanooga. It was a sad day with the shootings here killing those marines. Chattanooga is a huge supporter of the military and my heart goes out to the families. It’s terrible now how terrorism has caused people to fear in this town which which always felt so safe and wholesome in the 2 years I have lived here. After living in Italy for 14 years I never imagined being in danger in this cute little southern town.
These are the baby bells but I do them the same way as the normal size bell peppers.
This is one of my Italian husbands’ favorite foods! He loves thes as do most Italians and he always notices if I don’t do them on the open flame-(under the broiler). You just don’t get that same smoky flavor.
They are so easy but my new roasting tray makes it a lot easier to clean up. I used to roast them right on the open flame of the gas burner but it makes such a mess.
Roasted Bell Peppers – Peperoni in Italian- no it’s not a meat pizza topping
Bell Peppers- small or large
chopped fresh garlic
extra virgin olive oil
sea salt and fresh cracked pepper
put the peppers so the flame is touching them on gas stove or grill or grill tray.
turn until black on all sides
place in a paper bag to let steam 15 minutes
remove from bad and peel what easily comes off of peppers.
I actually like the charred pieces.
I remove most of the black on the big ones and cut in half removing the seeds.
On the small ones I peel little off and leave whole. There aren’t many seeds inside. That’s why these are easier.
Then put on a serving platter with chopped garlic and olive oil drizzled over
Sprinkle with salt and pepper to taste