Today Due Spaghetti reached 1,000 hits! Thanks to everyone who has visited our blog these past few weeks. We are having fun sharing our favorite food, wine and all things Italian with you, and we hope you will continue to follow us.
To celebrate this milestone, we made the quintessential Italian dessert, tiramisù. The name tiramisù is derived from the verb tirare, the pronoun mi, and the direction sù, which when put together means “pick me up.”
The sweet and creamy mascarpone cheese, liquor, espresso and Lady Fingers are used in this traditional recipe.
6 large eggs, with yolks and whites separated
1 cup sugar
16 oz. mascarpone*
2 cups espresso, cooled**
1/2 cup milk
4 Tbls. brandy or cognac
1 bag Savoiardi (Lady Fingers)***
Combine 6 egg yolks, 2 Tbls. espresso, sugar, and brandy into large mixing bowl. Beat with electric mixer 2-3 minutes. Add mascarpone and beat 3-5 minutes until consistency is smooth. Set aside.
Pour the rest of the espresso and ½ cup milk into a different bowl. Submerge lady fingers into the espresso and milk one by one, and layer on bottom of pan. Soak the lady fingers just enough so that they are not crunchy. Do not soak too much. The lady finger should absorb the espresso without getting soggy or breaking.
- We use Bel Gioioso Mascarpone, which is sold in 8 oz. tubs. We make espresso at home with our machinetta, or stove top espresso maker by Bialetti. Or, you can buy 6 shots of espresso to go from your favorite coffee bar. We use Alessi brand Savoiardi.