Directions: |
Directions:Preparing the coffee dip
Prepare a strong espresso coffee, about 1½ cups (360 cc).
Dissolve 2 teaspoons of sugar in the coffee when the coffee is still hot. Let the coffee cool to room temperature.
Preparing the zabaglione filling
Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler until they become fluffy. Beat in the sugar and the Marsala wine.
Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaglione will thicken just before it boils.
Mash the mascarpone cheese in a bowl w/ rubber spatula until creamy.
Add the zabaglione into the mascarpone cheese and beat to mix very well.
Whip the cream. Fold the whipped cream into the zabaglione cheese cream until smooth.
Assembling the cake
Lightly soak the ladyfingers in the coffee, one at a time. Place them in one layer in a container about 12 x 8 inches, approximately 2 inches deep (or a 30 x 20 cm container, approximately 4 cm deep). Evenly distribute half of the zabaglione cream over the ladyfingers.
Repeat the step with a second layer of ladyfingers and top with the rest of the cream.
Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours
Diplomatico is another great Italian layered dessert which we occasionally have but depend on Italian bakeries rather than making our own. A quick search will bring up a few recipes and videos on how to make it. Making it right is not always easy which is why getting Diplomatico at a bakery might be a wise choice.
From Tom DeGregori - This morning's newspaper had a Thanksgiving recipe for Cauliflower Bread Pudding by Chef Anita Jaisinghani which brought to mind the many fine bread puddings Alice has made. Once mainly for use of stale or left-over bread, Alice and others have shown that it can be an outstanding dessert and one need not wait for bread to become stale to justify making it. |
This recipe for Tiramisu is from