I jumped at the invitation to a Lavazza coffee party with special guest Debi Mazur. Many moons ago I did PR for Bumble + bumble hair salon where young Debi M (as she styled herself then) was a rising star beautician. Her path led to celebrity and stardom, to Goodfellas and Entourage. The downtown It Girl who was Madonna’s best friend and Pee Wee Herman’s girlfriend. And now wife, mother and foodie. She and her husband Gabriele Corcos are stars of Under the Tuscan Gun on the Cooking Chanel and the blog of the same name.
So to celebrate this reunion we felt a coffee recipe would fit the bill nicely. (Thanks, Lavazza!) Which is how we come to this Tiramisu recipe.
The origins of Tiramisu are revealed on Under the Tuscan Gun. It’s a bit of a shaggy dog story. Sienna…the Renaissance…Cosimo De’ Medici…Tuscany…a brothel…Treviso…Baltimore. Yes, Baltimore, as in Maryland, USA.
The crack investigative reporters at The Washington Post determined that Tiramisu was most likely originally created by Italian immigrant Carminantonio Iannaccone at his Piedigrotta restaurant in Balitmore in the late ’60s. It’s worth a read.
Note: This can be prepared in one big dish or individual serving glasses, as is done here.
Chocolate Tiramisu
Recipe
2 8 oz. containers of Mascarpone
4 large eggs
pinch of salt
1 c. espresso, sweetened to taste, cooled to room temperature
12 oz. package chocolate lady fingers
1/4 c. sugar + 3 T. sugar for the egg whites
1 oz. brandy
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4 T. chocolate jimmies
4 oz. dark chocolate, grated
sweetened whipped cream
Separate the eggs.
In the bowl of a mixer beat the mascarpone until smooth and fluffy. Continue to beat on low as you add the yolks one by one. Lastly beat in 1/4 c. sugar and the brandy.
Separately beat the egg whites with the pinch of salt until stiff, adding 3 T. sugar once the whites are frothy and growing in volume. Beat until stiff. Fold the whites into the mascarpone mixture, blend carefully to incorporate.
Put the espresso in a shallow pan. Build the tiramisu by briefly soaking the ladyfingers in the coffee then creating a layer in the serving dish(es). Spoon a layer of mascarpone misture on top. Use a sieve to sift cocoa powder on top, then sprinkle with the sprinkles. Repeat.
Divide the shaved dark chocolate over the top level. Let sit in the refrigerator for a couple of hours to allow the everything to settle in.
To serve top with whipped cream and another sprinkle of cocoa.
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