Tiramisu - We Love You!

Minnie LisaLindsborg hosted a very special event this past Saturday called La Strada dell'Arte, which, in Italian means something like, "draw chalk pictures on the sidewalk" or the like.  Anyway, it's a wonderful event organized by the folks at the Red Barn Studio that draws out children and families to demonstrate their artistic talents. 

Part of the fun is the Italian emphasis, combined with the unusual additions local merchants make to their normal offerings.  This year the Lindsborg Arts Council sold Tiramisu on our porch as we handed out samples of a special Tiramisu flavored coffee.  They went beautifully together, and we might just decide to add Tiramisu flavored coffee to our regular list of flavored coffees because of it.

So what is Tiramisu?  If you've never enjoyed a slice of Tiramisu, you don't know what your missing.  Simply put, Tiramisu is a delicious Italian layer cake with flavors unlike any other.  Of course, one of our favorite ingredients in Tiramisu is espresso.  If you're interested in the history of Tiramisu read more here.  

Tiramisu Recipe

8 large eggs, separated
1 pound mascarpone
4 ounces small almond biscotti
3 cups brewed Espresso Especiale, cooled
1/3 cup coffee liqueur, such as Kahlua
42 store-bought Ladyfinger biscuits
1 cup heavy cream
Best-quality milk chocolate, for garnish 
1 cup plus 1 tablespoon sugar


In a large bowl, whisk together yolks and mascarpone until smooth. 
Add 1 cup sugar; whisk until dissolved. Set aside.
Place biscotti in the bowl of a food processor; pulse for coarse crumbs. 
Fold biscotti into mascarpone mixture; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. 
Fold egg whites into mascarpone mixture; set aside.
Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. 
Quickly dip half the Ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. 
Evenly spread half the mascarpone mixture over Ladyfingers; repeat layers. 
In a large bowl, whisk together heavy cream and remaining 1 tablespoon sugar until soft peaks form.  
Spread whipped cream evenly over tiramisu; garnish with grated chocolate. 
Chill at least 2 hours and preferably overnight before serving.

Thanks to Melissa, a customer of ours, who emailed this recipe after buying one of our stovetop espresso makers for this very purpose.

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