Matilde’s Tiramisu Recipe with Chocolate Sauce
Recipe Type: Dessert
This recipe came from the rec.food.recipes newsgroup, and was posted by Chris Garrity. He says: “It comes from the side of an Italian (I think) brand of ladyfingers. I don’t remember the brand, but the recipe is Matilde’s Tiramisu. Marinos, an Italian restaurant in Cambridge (Mass.), serves their tiramisu with a chocolate sauce on the side. This is an approximation I made up.”
- LADYFINGERS, 14 ounces, or as many as fit in your dish
- MASCARPONE (OR RICOTTA) CHEESE, 14 ounces
- EGGS, 4 separated
- SUGAR, 4 ounces
- MASCARPONE CHEESE, 1 pound
- ESPRESSO OR STRONG COFFEE, 2 cups
- COCOA, 2 teaspoons
- POWDERED SUGAR, 2 teaspoons
- Ingredients: Chocolate Sauce[/b]
- BUTTER, 4 to 5 teaspoons
- UNSWEETENED COCOA POWDER, 7 to 9 teaspoons
- SUGAR, 1/4 cup
- MILK, 1/4 to 1/2 cup
- CORN SYRUP, 2 to 3 teaspoons
- VANILLA, 1/2 to 1 teaspoon
- Beat egg whites until stiff white peaks appear.
- In separate bowl, beat egg yolks and sugar until creamy and lemon-colored.
- Add mascarpone cheese to egg yolk mixture and beat until smooth.
- Fold in the egg whites.
- Quickly dip the ladyfingers in the coffee one at a time, and make a layer with half of them.
- Cover the ladyfingers with half the cheese.
- Repeat layer of ladyfingers and layer of cheese.
- Mix the cocoa and powdered sugar together, and sift over the top.
- Cover and refrigerate.
- For the chocolate sauce: In the top of a double boiler, over boiling water, melt butter and mix with cocoa powder.
- Once melted and smooth, mix in sugar, keep stirring until smooth.
- Add milk, and keep stirring until at creamy consistency (for a while it looks like bits of chocolate floating in milk, but it will eventually combine.
- Add corn syrup, testing taste, continuing to add until desired sweetness if reached.
- Let cool, then stir in the vanilla.
- Serve the chocolate syrup on the side.