Tiramisu The following recipe was provided by Gina and Rita, two lovely ladies of Italian descent. They tell me that the recipe was given to them by Gina's sister in law in Italy. So here is a genuine Aussie/Italian Tiramisu

Ingredients:

• 5 eggs
• 8-10 Tablespoons of Sugar
• A large splash of Brandy
• Approximately 1 cup of white vermouth
• 1-2 cups of Freshly Percolated coffee
• 2 Packets of Pavasini Biscuits (you will probably only use 1 1/4 - 1 1/2 packets)
• Two tubs Mascarpone Cheese
• Tablespoon of Cocoa Powder

 

Method:

Seperate Eggs

Beat the egg whites until stiff and peaked

Beat the egg yolks with the sugar and brandy till thickenedand sugar dissolved.

Add the mascarpone cheese

Beat all together and then add beaten egg whites

Place vermouth in one bowl and coffee in another

Take the biscuits and coat in coffee (do not soak - just dip in and out) and lay in a shallow sided dish all in the same direction

Once you have covered the base of dish in coffee coated biscuits then layer approximately 1/3 of the mixture over the top.

Next take some more of the biscuits and coat in the vermouth. These biscuits should be laid in the opposite direction to the first layer so you form a cross hatching pattern with the biscuits.

Add another layer of the mixture over the top of the biscuits.

now mix the coffee and vermouth together and dip the remaining layer of biscuits and again lay cross hatching the previous layer.

Cover these biscuits with the last part of the mixture and sprinkle the top with the cocoa powder.

Leave overnight and preferably for 24 hours before serving.

The above recipe is designed for an Italian family and Italian hospitality, so will serve at least 10 people, but this is one of those dishes that improves in flavour with time, so there will be enough for tomorrow as well..

Thank you ladies.

 

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