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Tuscan Trifle




Source of Recipe


Internet


List of Ingredients




3 egg yolks
3 tablespoons sugar (super fine)
1-1/3 cup (11 fluid ounces) Vin Santo or Brandy
1/4 cup (2 fluid ounces) very strong espresso coffee
8 ounces Mascarpone cheese, room temperature
1/2 cup (4 ounces) cream
1 egg white
4 ounces lady fingers

Recipe



Make a Zabaglione by beating egg yolks and sugar in the top of a double boiler until ivory colored.
Add 1/3 cup liquor and whisk over gently simmering water until mixture begans to thicken. Let cool.
Mix the coffee and brandy together.
Stir 1/4 cup of coffee into cheese mixture.
Whip the cream to soft peaks.
Beat the egg whites until stiff.
Fold the egg white into the zabaglione.
Dip the Lady Fingers in the remaining liquor and arrange in a single layer in the bottom of a 9-inch bowl.
Cover them with 1/2 the cheese, then half the cream.
Repeat the layers, finish with the cream.
Refrigerate for several hours before serving.


RECIPE NOTE: Tiramisu ("pick me up") was created in Siena, Italy. It was called Zuppa dei Duce (Duke's Soup). It then migrated to Florence and became popular in the 19th century among the many English folk living in the city. They called it Zuppa Inglese (English Soup) . Only recently the same dessert, with some variation, chiefly the rich Mascarpone cheese for the original custard, has come to be called Tiramisu.Vola -Godire (Enjoy)