Sergio Perozzo’s Tiramisu Recipe
Recipe Type: Dessert
Sergio is retired and likes to cook. He says he doesn’t change recipes, he improves them. His wife Dorothy is a good cook as well, and when they go shopping, she looks at tools and he looks at pots and pans. He writes, “I would like to comment on Tiramisu recipes. Most of them use raw eggs, I will not eat anything unless eggs are cooked (salmonella scare). Here’s a recipe that I have been using for a long time after many errors and trials.”
- EGGS, 4-5 yolks
- MILK, 1/4 cup
- SUGAR, 1/2 cup
- VANILLA EXTRACT, OPTIONAL), 1 tbs
- CREAM CHEESE, 16-oz. (or, 8 oz. cream cheese + 8 oz. ricotta)
- SEMISWEET CHOCOLATE, 2-1/2 oz, grated
- WHIPPING CREAM, 16 oz.
- LADYFINGERS, 30 toasted, or savoiardi
- ESPRESSO, (or strong coffee) 1 cup
- COFFEE LIQUEUR, 1 oz.
- RUM OR BRANDY, 1/4 cup
- COCOA POWDER, 2 tbs
- Beat eggs, milk and sugar in a two quart sauce pan until sugar is dissolved.
- (Optional. Add 1 tablespoon vanilla extract when beating eggs and sugar)
- Heat to boil over medium heat, stirring constantly, reduce heat, boil one more minute.
- Set aside, cover and refrigerate.
- Beat whipping cream and 2 tbs. cocoa in chilled bowl until stiff, refrigerate.
- Mix espresso with rum / brandy and coffee liqueur. (optional) set aside.
- Mix cold (sugar egg milk mixture) with cheese and grated chocolate.
- Dip half of the savoiardi in coffee mixture, (do not soak) and arrange in glass baking dish. (I use 2 pie plates)
- Spread half of the cheese mixture over the savoiardi.
- Spread half of the whipped cream over the cheese mixture.
- Repeat with remaining savoiardi, cheese mixture and whipped cream mix.
- Sprinkle with some cocoa and some coarse-grated chocolate, cover and refrigerate.