I actually have three Tiramisu recipe’s, one I prefer slightly to this is much more exacting in ingredients and preparation. You have to make a perfect zabaglione first to make it.

Genoise Cake Tiramisu

Part 1: Make the Genoise Cake

Ingredients:
* 3 whole large eggs
* 1/3 Cup + 3 tbsp Sugar, granulated
* 1 tsp vanilla extract (NOT syrup)
* 1/2 cup cake flour, Sifted
* 2 tbsp butter, melted

Preparation:
1. Preheat oven to 350° F.
2. Spray a 9″ diameter round cake pan or 8″ x 8″ rectangular cake pan with vegetable oil spray and lightly dust with cake flour.
3. Beat the eggs and 1/3 cup of sugar at medium speed in a double-boiler (or use a stainless steel mixing bowl over a saucepan of water) over very hot water (just shy of boiling) until silky smooth.
4. Add the remaining 3 tbsp of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured.
5. Remove from heat, stir in the vanilla, and carefully fold in the cake flour.
6. Fold in the melted butter.
7. Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes
8. Remove from oven and immediately turn cake out of pan onto a wire rack to cool.

Part 2: Make the Spirits & Coffee Syrup (there are two alternative methods):

Method 1 (Preferred):

Ingredients:
* 2/3 cup of Espresso (or black) coffee, as strong as you can make it (NOT instant coffee!!)
* 1 tbsp sugar, granulated
* 1/4 cup dry Marsala (or Madeira)

Preparation:
1. Mix the sugar into the coffee.
2. Evaporate down (by boiling) the coffee-sugar mixture until only 1/3 cup remains.
3. Add the Marsala and stir.

Method 2:

Ingredients:
* 2 tbsp Italian coffee syrup
* 3 tbsp water, very hot
* 1/4 cup dry Marsala (or Madeira)

Preparation:
1. Stir together the Italian Coffee Syrup and water.
2. Add the Marsala and stir.

Part 3: Make the Mascarpone Creme:

Ingredients:
* 1/2 lb Mascarpone cheese
* 1/2 cup superfine sugar (Or granulated sugar milled in blender)
* 2 large egg yolks
* 3 tbsp Marsala or Cognac(Or 2 tbsp Marsala + 1 tbsp Grappa)

Preparation:
1. Thoroughly beat the sugar into the Mascarpone cheese.
2. Add the 2 egg yolks and Marsala and beat until the mixture is smooth.

Part 4: Make the Whipped Cream:

Ingredients:
* 1 pint heavy whipping cream
* 1 tbsp Sugar, powdered
* 1/4 tsp vanilla extract (NOT syrup)

Preparation:
1. Dissolve the sugar and vanilla extract into the whipping cream.
2. Beat the mixture until glossy and stiff.

Part 5: Make the Chocolate Gratings:

Ingredients:
* 1 square (1 ounce) semi-sweet chocolate, good quality, well-chilled but not frozen

Preparation:
1. Grate into fine shavings and set aside (this is most easily done with a food processor because hand grating tends to melt the chocolate)

Part 6: Assemble the Tiramisu:

Preparation:
1. Slice the Genoise cake in half latitudinally to make two layers.
2. Put one layer of the Genoise cake at the bottom of the serving bowl or pan and sprinkle half of the spirit-coffee syrup over it.
3. Spread half of the Mascarpone Creme over the cake layer.
4. Spread half of the Whipped Cream over the layer of Mascarpone Creme.
5. Sprinkle the Chocolate Gratings over the Whipped Cream layer.
6. Put the second layer of Genoise cake on top of the stack, sprinkle it with the remaining spirit-coffee syrup, and repeat instructions 3 to 5 immediately above.
7. Cover with plastic wrap and refrigerate for at least 6 hours.

NOTES:
tbsp = tablespoon
tsp = teaspoon
” = inch

Enjoy! 😀

I’m not surprised that the same thing is done all along the route.

Given the cost of freight, you stretched what you had. The local cheeses were made from cow’s milk by Switzers from Kanton Bern beginning in 1880. Most of whom I’m related to. The Italian cheeses were still imported for a very long time.

Actually… there was ONE recipe that was a shooting offense if anyone changed it! 😉 I’ll post it next… LOL

Cooking with Kryten – Why Now?

Thanks for the added note above about the pecorino cheese Bryan! In fact, you can us Romano or just Parmesan. It’s a personal choice. 🙂

Enjoy friends! 😀

PS. If you do make it, let me know how you go. If you need any help, feel free to ask! 🙂