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Recipe for :

Chef Romano Resen's Tiramisu

This recipe was sent to me by Shirley Cline.

Shirley 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!

Although 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.

Shirley says: "This recipe comes from Executive Chef Romano Resen of the Hotel Principe di Savoia, Milan, Italy".

In Italy, the filling for a traditional Tiramisu is made by blending mascarpone cheese with raw egg yolks and then lightening the mix by blending it with whipped egg whites. Because raw eggs carry the risk of salmonella, in our filling, we have omitted them entirely and added a bit more whipped cream for volume and lightness.

Ingredients

1 cup water
6 tablespoons sugar
2 tablespoons instant espresso coffee
1/4 cup sweet Marsala wine
1 cup (8 ounces) mascarpone cheese
1 teaspoon vanilla extract
1/4 cup dark rum or Cognac
1 cup heavy cream
8 ounces lady fingers, Italian "Savoiardi" cookies, or sponge cake, or angel food cake cut into pieces about 1/2 inch thick, 2 inches long and 1 inch wide
1 tablespoon unsweetened cocoa powder

Method

To make the espresso soaking syrup:

  • Set aside a 13 x 9 inch glass baking pan.
  • In a small saucepan, bring the water, 3 tablespoons of the sugar, and the instant espresso coffee to a boil. Remove the saucepan from the heat and cool to room temperature.
  • When cool, add the Marsala wine and transfer the mixture to a shallow plate.

To make the filling:

  • In a bowl, blend the mascarpone together with the remaining 3 tablespoons of sugar, vanilla and rum and 2 tablespoons of the espresso soaking syrup. Beat until smooth.
  • Whip the cream until stiff and fold it into the cheese mixture.

To assemble the Tiramisu:

  • Quickly dip the lady fingers or cake pieces (do not saturate them) on both sides into the espresso syrup and make one layer of dipped cake in the baking pan.
  • Top with half of the mascarpone and whipped cream mix.
  • Dip the remaining cookies in the espresso syrup and create a second layer.
  • Evenly spread the remaining half of the mascarpone and whipped cream mix over the top.
  • Cover the baking pan with plastic wrap and refrigerate for at least 2 hours.
  • The Tiramisu can be prepared a day or two ahead. Right before serving, dust the top of the Tiramisu with unsweetened cocoa powder. Serve cold.

Alternative:

  • To make individual servings of Tiramisu, first create some steel ring molds by removing the tops and bottoms of tuna fish cans and washing the remaining rings well.
  • Set the rings on individual plates and line each one with some soaked sponge cake, then a layer of mascarpone, a layer of soaked sponge cake and a layer of mascarpone.
  • Cover and refrigerate for at least 2 hours.
  • Right before serving, carefully remove the steel ring and dust the top with unsweetened cocoa powder.

Serves 8 - 10

Shirley Cline

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