Saturday, June 30, 2001


the hottest, most humid day of the year so far! definitely the day for the promised no-cook tiramisu! it's an interesting variation on tiramisu, and combines two of our subjects, coffee and chocolate. . .

also, today's the last day of june; and i'd just like to thank the more than 1,200 people who stopped by this month, staying an average of 4 minutes. i don't collect or know any more information about you, so don't worry! i just wanted you all to know that i appreciate your interest and your email.

now on to the recipe, which comes from italian cooking and living, and originates in a fun little neighborhood-type brooklyn restaurant, carmaya. it serves 6:

3 large eggs, separated
1 cup leftover espresso or extremely strong black coffee
1/2 c. sugar
2 tablespoons cognac or liqueur of your choice (optional)
1 teaspoon vanilla
8 oz. imported italian mascarpone
1/8 teaspoon salt
1/8 c. good cocoa, such as scharffen-berger
36 ladyfingers, vanilla wafers, or other plain stiff but slightly cakey high-quality cookies

attach the wire whisk to your stand mixer. beat on speed 5 the egg yolks, 1 tablespoon of espresso, sugar, vanilla, and cognac for 3 mins. add the mascarpone and beat another 3-5 minutes until smooth. transfer to another bowl. wash the mixer bowl and whisk; beat the egg whites and salt on speed 10 until stiff but not dry. gently fold the mascarpone mixture into the whites, being careful not to deflate them.

spoon this mixture into 6 individual cups or ramekins and sift the cocoa over the tops. to serve, stack 6 ladyfingers nicely on a plate, sprinkle with some of the reserved espresso. serve each person with a dish of ladyfingers and a dish of mascarpone mixture; let them dip the cookies into the sweet mixture.



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