Monday, November 06, 2006
The above photos were taken at the Capezzana Wine and Culinary Center located fifteen minutes west of Florence. We enjoyed an authentic hands on lesson making Tiramisu as resident chef Patrizio Cirri demonstated and then put us to work. I might also mention the schools director may be a name familiar to many of you who have read her cook and travel books, Faith Willinger. Patrizio was more than happy to share his recipe for my blogger friends in hope that you might join him around his wonderful wooden and marble table in the tradtional Tuscan kitchen at Capezzana.
Serves 6-8 people and can be doubled.
3/4 cup of sugar
1 pound of mascarpone cheese
2 tablespoons of Marsala/sherry
12 ounces of ladyfingers- use almost an entire bag of the sugar coated ones, not the soft ones you find in the bakery section.
2 cups of espresso,cooled.
2 tablespoons of coca powder.
Beat the egg yolks with sugar until pale and thick. Add the mascarpone and the Marsala and mix well.
Beat the egg whites until stiff and gently add to the mascarpone mixture.
Dip the ladyfingers into the coffee and place in a layer into a serving dish or bowl. Top with some of the mascarpone mixture. Make another layer of soaked ladyfingers. Now top with more mascarpone and continue with remaining cookies and mascarpone. Dust the top of the tiramisu with the cocoa powder. Chill.
This was by far, the most delicious tiramisu that any of us who attended the school had ever eaten. Of course, the biggest difference was the fresh mascarpone cheese that Pitrizio had available and...... that Patrizio made it! I certainly would like to have the market on that!