Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 21

The original tiramisu ('pick me up') was created in the Sixties at the El Toula restaurant, just outside Treviso. It’s a truly great dessert, but perhaps a little heavy for modern tastes, especially at the end of a big dinner. Here is a lighter version, served in crisp wafer baskets. Giorgio

Serves 8

4 eggs, separated

100g/3½oz caster sugar, plus 2 tablespoons

500g/1lb 2 oz mascarpone cheese

6 tablespoons marsala wine

250ml/9fl oz fresh black coffee

16 savoiardi biscuits (sponge

fingers) cocoa powder, for dusting

For thecialde(wafer baskets):

100g/3½ oz butter, softened

100g/3½ oz caster sugar

100g/3½oz plain flour

2 large egg whites

For the coffee sauce: 200ml/7fl oz milk 2 egg yolks 50g/2 oz caster sugar 1½ teaspoons instant coffee

To make the cialde, put the butter and sugar in a mixing bowl and beat together until pale and fluffy. Sift in the flour and mix well, then stir in the egg whites. Cover and chill for 1–2 hours.

Preheat the oven to 170°C/325°F/Gas Mark 3. Line 2 baking sheets with baking parchment and spread 4 thin circles of the mixture on each one, each about 12cm/5in in diameter. Bake for 5-6 minutes, until golden. Take the discs off the paper immediately and gently mould each one over an upturned tea cup or small bowl so that it forms a basket shape. Leave to cool, then set aside.

To make the coffee sauce, bring the milk to the boil in a saucepan. Mix the egg yolks, sugar and coffee together in a bowl. When the milk comes to the boil, pour it on to the egg mixture, stirring constantly. Return the mixture to the pan and stir over a gentle heat, without letting it boil, for 2 minutes or until thickened. Remove from the heat and set aside to cool.

For the tiramisu mixture, beat the egg yolks and 100g/3½oz sugar together with an electric hand-held beater until pale and quite stiff. Add the mascarpone and beat until smooth, then whisk in the marsala. Place in the fridge. In a clean bowl, whisk the egg whites and 2 tablespoons of sugar together until stiff, then fold into the mascarpone mixture. Return to the fridge for 30 minutes.

Put the black coffee in a bowl, briefly soak the savoiardi biscuits in it, then remove and set aside. Spoon 2 tablespoons of the coffee sauce on to each serving plate. Dab a bit of the tiramisu mixture on the base on each basket to prevent it moving around and put it on the coffee sauce. Fill the baskets with alternate layers of the cream and soaked biscuits, breaking up the biscuits to fit and finishing with a layer of the cream. Dust with cocoa powder before serving.