This Italian dessert - part trifle, part fresh cheesecake - became a favourite in the 1980's and lingers fondly on menus of resaurants such as Grano in Toronto. It's also a bestseller at Pusateri's, Toronto's premier fine-food grocery store. This recipe is originally fram Grano and uses homemade cake, but you can substitute store-bought giant ladyfingers.
- Portion size 16 servings
- 1/2 cup ground espresso
- 1/2 cup dark roast coffee beans
- 3 tablespoons coffee liqueur
- 1 tablespoon granulated sugar
- 5 eggs
- 1 1/2 cup granulated sugar
- 2 1/2 cups sifted cake-and-pastry flour
- 2 teaspoons baking powder
- 1 1/2 cup whipping cream
- 3 egg yolks
- 3 tablespoons granulated sugar
- 1 tub mascarpone cheese softened
- 1 tablespoon cocoa powder
MethodLIne 13-x9-inch (3.5L) metal cake pan with parchment paper; set aside.
CAKE: In large bowl and using electric mixer, beat eggs with sugar until doubled in volume and batter falls in ribbons when beaters are lifted, 10-12 minutes. Sift flour with baking powder over egg mixture; gently fold in.
Scrape into prepared pan. Bake in centre of 375oF (190oC) oven unti cake springs back when lightly touched in centre and sides pull away from pan, 20 - 25minutes. Let cool in pan on rack for 10 mionutes. Transfer to rack; let cool. Peel off paper.
Combine ground espresso with 3 cups (750mL) boiling water; let stand for 5 minutes. Using coffee filter or double layer of damp cheesecloth in sieve, strain into bowl. Stir in coffee liqueuer and sugar; let cool.
MASCARPONE FILLING: Whip cream until soft peaks form; set aside.
In large heatproof bowl set over saceupan of simmering water, beat yolks with sugar until pale and thickened, about 3 minutes. Remove from heat. Fold in mascarpone and one-quarter of the whipped cream. Fold in remaining whipped cream.
Cut cake horizontally in half; trim edges. Place 1 layer in bottom of 13-x9-inch (3.5L) metal cake pan. soak with half of the coffee mixture; spread with half of the mascarpone mixture. Repeat with remaining cake, coffee mixture and mascarpone mixture. Dust with cocoa. Refrigerate for 4 hours.
Quick-to-make Tiramisu: Replace cake with 2 pkg (each 150g) giant ladyfinger (about 26). Use 13 ladyfinger per layer; dip ladyfingers into coffee mixture.
Nutritional facts PER SERVING: about
- Sodium 81mg
- Protein 6g
- Calories 402.0
- Total fat 25g
- Cholesterol 169mg
- Total carbohydrate 39g
- Iron 12.0
- Calcium 7.0
- Vitamin A 12.0