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Matilde's Tiramisu




Source of Recipe


Chris Garrity


14 oz ladyfingers (or as many as fit in your dish)
14 oz marscapone cheese (or ricotta)
4 eggs separated
4 oz sugar
2 cups espresso or strong coffee cocoa and powdered sugar
Beat egg whites until stiff white peaks. In a separate bowl, beat egg yolks and sugar until creamy and lemon colored. Add marscapone cheese to egg yolk mixture, beat until smooth. Then fold in the egg whites.

Soak the ladyfingers in the coffee, and make a layer of half of them. (I found quickly dipping each ladyfinger in the coffee worked well) Cover layer of ladyfingers with half the cheese. Repeat layer of ladyfingers and layer of cheese. Mix together about 2 tsp of cocoa with 2 tsp powdered sugar, and sift over the top. Cover and refrigerate.

Marinos, an Italian restaurant in Cambridge, serves their tiramisu with a chocolate sauce on the side; this is an approximation I made up:

Chocolate Sauce

4-5 Tbsp butter
7-9 Tbsp unsweetened cocoa powder
1/4 cup sugar
1/4-1/2 cup milk
2-3 Tbsp corn syrup
1/2-1 tsp vanilla
In top of a double boiler, over boiling water, melt butter and mix with cocoa powder. Once melted and smooth, mix in sugar, keep stirring until smooth. Add milk, and keep stirring until creamy consistency (for a while there it looks like individual bits of chocolate floating in milk, but it does eventually combine.) At this point it's still quite bitter, so add corn syrup, continue adding corn syrup until desired sweetness. Let it cool and then stir in vanilla.