Tiramisu

Recipes on product packages are usually just filler, wrapped around nutrition information and ingredient lists as a way to divert the eye momentarily from the food at hand. More times than not, they are forgotten. Trashed. Ignored.

However, this time was a first for me. This time was different. For once, I used the recipe on the back of a package...and it was marvelous!

The recipe I used was for tiramisu (one of the best desserts in human history...at least, to me) and it came on the back of a package for Alessi's biscotti savoiardi. On the front, it clearly even stated that its gentle lady fingers were "perfect for tiramisu." Boy, those Italians weren't kidding!

Here's how to recreate this masterpiece for yourself using their brilliant recipe:

Start by making zabaglione cream.

Zabaglione Cream Recipe - Ingredients:

5 egg yolks from large eggs

1/4 cup sugar

1/2 cup Marsala

Instructions:

In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color. In the bottom part of the double boiler, bring the water to a boil then reduce heat to a simmer.

Place egg yolk mixture over water and gradually add Marsala, beating continuously. (And they mean it. Skip the arms workout at the gym because this will be tough!!) Scrape the bottom and sides of the pan occasionally and cook 6-10 minutes or until soft mounds can be formed. (You think it will never happen and then...voila!)

Transfer to a bowl, cover and refrigerate for 30 minutes.

Tiramisu Recipe - Ingredients:

1 cup whipping cream, chilled

4 Tbsp. sugar

1 lb. Marscapone cheese (which is 2 - 8oz. packages)

1 zabaglione recipe

2 cups (16 oz.) freshly brewed espresso or strong coffee

1/2 cup Brandy or Marsala

1 Tbsp. vanilla

2 - 7 oz. packages of Alessi Savoiardi cookies

3 Tbsp. cocoa powder

chocolate curls for garnish

Instructions:

Whip the cream with 2 Tbsp. sugar until soft peaks form. Fold in Marscapone and zabaglione and mix until well blended. Cover and refrigerate for 1 hour.

In a separate bowl, mix espresso, 2 Tbsp. sugar, Brandy or Marsala and vanilla. Arrange cookies on the bottom of a 9" x 13" pan. Carefully spoon about 1 Tbsp. of the coffee mixture over each cookie so that they are saturated well but not falling apart.

Spoon 1/3 of the cheese mixture over the cookies. Sprinkle with 1 Tbsp. of cocoa. Repeat two more times ending the cocoa. Cover and refrigerate at least 5 hours or overnight so that the cookies can soften as they absorb moisture. Garnish and serve. Makes 12 servings.

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