Chef Romano Resen's Tiramisu
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: "This recipe comes from Executive Chef Romano
Resen of the Hotel Principe di Savoia, Milan, Italy".
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.
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
1 tablespoon unsweetened cocoa powder
make the espresso soaking syrup:
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
cool, add the Marsala wine and transfer the mixture
to a shallow plate.
make the filling:
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.
the cream until stiff and fold it into the cheese
assemble the Tiramisu:
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.
with half of the mascarpone and whipped cream mix.
the remaining cookies in the espresso syrup and create
a second layer.
spread the remaining half of the mascarpone and whipped
cream mix over the top.
the baking pan with plastic wrap and refrigerate for
at least 2 hours.
Tiramisu can be prepared a day or two ahead. Right
before serving, dust the top of the Tiramisu with
unsweetened cocoa powder. Serve cold.
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
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.
and refrigerate for at least 2 hours.
before serving, carefully remove the steel ring and
dust the top with unsweetened cocoa powder.
8 - 10