Well it’s December 16, 2009 and 9 days before Christmas. I know I said in my earlier blogs that I was giving you finger food recipes, but…a friend of mine (you can follow her on twitter @lindayee1) gave me this recipe just this week and I wanted to share it with you. It is a tiramisu recipe from a restuarant in Chiusi, Italy. It’s a small town in the Siena, Tuscany area. The chef of a local restaurant gave her cooking lessons and she is sharing this recipe with us…it is awesome.
1 carton 500grams Marscapone Cheese, softened
5 tablespoons sugar
2 tablespoons Brandy
1/2 package Pavesini or Lady Fingers
50grams dark chocolate
Seperate egg yolks from egg whites into seperate bowls. Beat egg whites until stiff. Set aside.
Wisk sugar and brandy into egg yolks, then add softened marscapone cheese slowly beating after each addition.
Carefully fold egg whites into egg yolk mixture only until mixed and set aside. Finely chop chocolate and set aside. Make two cups of expresso and pour into a shallow dish. Dip half of the Pavesini in the expresso and line the bottom of a shallow baking dish. Top with half of the egg mixture and then with half of the chocolate. Dip the remaining Pavesini in the expresso and form a second layer. Top with the remaining egg mixture and top it off with the remaining chocolate. Refrigerate until ready to serve. Can be made a day ahead and kept in the refrigerator. If covered, this will last for several days.