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Lorenza di Medici’s Basic Tiramisu Recipe
Recipe Type: Dessert
Cuisine: Italian
Author: Lorenza di Medici
Prep time:
Cook time:
Total time:
Serves: 6
This recipe was posted on CompuServe Cooks Online Forum by Kenneth Krone. According to Kenneth, it’s “best with home-made Mascarpone, for those who have the patience.” He has also substituted Sherry and Frange Lico for the liquor in di Medici’s recipe. Di Medici uses a double boiler. No information provided on number of servings this makes.
  • EGG YOLKS, 3
  • EGG WHITES, 1 or 2
  • SUGAR, superfine (castor), 3 tablespoons
  • VIN SANTO, or MARSALA, or BRANDY, 1-1/3 cups
  • ESPRESSO COFFEE, strong, 1/4 cup
  • CREAM, 1/2 cup
  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.
  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.


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