Nick Stellino’s “Tiramisu Celestiale” Recipe
Recipe Type: Dessert
“Tiramisu Celestiale” is Italian for “Heavenly Tiramisu.” The host of http://www.nickstellino.com/ Nick Stellino’s Family Kitchen on KCTS-TV in Seattle has prepared this Tiramisu for Oprah Winfrey to serve at one of her Book Club dinners. Serves 8 to 10.
- ESPRESSO OR STRONG COFFEE, 2 1/2 cups cooled
- COFFEE LIQUEUR, 1-1/2 cups
- LADYFINGERS, 2 (17.6-ounce) packages (72 cookies)
- EGGS, 9 separated
- SUGAR. 1-3/4 cups
- VANILLA, 1-1/2 tsp
- MASCARPONE CHEESE, 1-1/2 lbs
- SEMISWEET CHOCOLATE MORSELS, 1 cup (8 ounces) finely chopped
- SWEET COCOA POWDER, 1/2 cup
- Mix the coffee and liqueur in a large bowl.
- Dip in the ladyfingers in batches. Don’t leave them in for too long; you want them to be moist on the outside but crunchy on the inside.
- Beat the egg yolks with half of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters.*
- Add the vanilla and mascarpone, and beat for 2 to 3 minutes. Set aside.
- Beat the egg whites, adding the remaining sugar a little at a time, until they form stiff peaks and have a glossy sheen, about 4 minutes.
- Gently fold the egg whites into the mascarpone mixture until it is all the same color.
- Gently fold in the chocolate.
- In a 9xl7-inch glass baking dish, assemble the dessert: Layer the bottom of the pan with the moist ladyfingers, and top with a layer of the mascarpone mixture.
- Repeat with another layer of ladyfingers and a layer of the mascarpone mixture
- With a flour sifter, sprinkle a thin layer of sweet cocoa powder over the top.
- Refrigerate the Tiramisu,for at least 5 hours, or preferably overnight.
- * (If you are concerned about using raw eggs, once you have beaten the yolks, cook them in the top portion of a double boiler over high heat, whisking constantly, until they reach the thickness of a custard, 3 to 5 minutes. Be careful not to overcook them, or you’ll end up with sweet scrambled eggs. Proceed with the recipe once they’re cooked.)[/i]