recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
says: "The following recipe is one I use that I
got from Lorenza De'Medici's cookbook Authentic Recipes
from the Regions of Italy. It is very simple to
make and delicious".
3 tblsp superfine (Caster) sugar
1 1/3 cups "vin santo" Marsala or brandy
(use good quality - Marsala is best)
1/4 cup very strong espresso coffee
8 oz mascarpone cheese, room temperature
1/2 cup cream
1 egg white
4 oz ladyfingers (I buy mine at an Italian bakery)
a zabaglione by beating the egg yolks and sugar in
the top of a double boiler until ivory colored.
1/3 cup liquor and whisk over gently simmering water
until the mixture begins to thicken. Let cool.
the coffee into the mascarpone.
the cream to soft peaks.
the egg white until stiff.
the egg white into the zabaglione.
the lady fingers into the remaining liquor and arrange
in a single layer in the bottom of a 9 inch bowl.
them with half the mascarpone, then half the zabaglione
and half the cream.
the layers, finishing with the cream.
for several hours before serving.
(pick me up) is a modern version of a dessert first
created in Siena where it was called Zuppa de Duca (the
Duke's soup). From there, it migrated to Florence, where
it became very popular in the Nineteenth century among
the many English people who came to live in the city
at that time. And so it was called Zuppa Inglese - English
Soup. Only recently, the same dessert with some variation
- chiefly the substitution of rich mascarpone cheese
for the original custard - has come to be called Tiramisu.