Lorenza Di Medicis Basic Tiramisu

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Try this Lorenza Di Medicis Basic Tiramisu recipe, or contribute your own.


1/3 c VIN SANTO; or MARSALA, or
1/4 c ESPRESSO COFFEE; strong,
1 EGG WHITES; (1 to 2)
3 Egg yolks
1/2 c Cream
3 tb SUGAR; superfine (castor)

Original recipe makes 1 Servings



This recipe was posted on CompuServe Cooks Online Forum by Kenneth Krone. According to Kenneth, its "best with home-made Mascarpone, for those who have the patience." He has also substituted Sherry and Frange Lico for the liquor in di Medicis recipe. Di Medici uses a double boiler. No information provided on number of servings this makes. Directions 1. Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. 2. Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let it cool. 3. Stir the coffee into the Mascarpone, and add the sugar. 4. Whip the cream to soft peaks. 5. Beat the egg white(s) until stiff. Fold the egg white(s) into the zabaglione. 6. Dip the lady fingers into the remaining liquor and line the bottom of a 9-inch bowl or individual containers (wine glasses work well). 7. Cover them with half the Mascarpone, then half the zabaglione, then half the whipped cream. 8. Repeat the layers, finishing with the cream. 9. Refrigerate for several hours before serving. Recipe by: WALT Posted to EAT-L Digest by Walt Gray on Nov 19, 1997

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Calories Per Serving: 2480 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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