Crema al mascarpone. This is a Pugliese take on tiramisu. I don’t often make dessert, so I think I need a bit of practice getting it to ‘look pretty’ 
It tasted nice though. A good way to use up all that leftover chocolate after Easter. Serves 4
1 egg
6 tablespoons sugar
100 grams mascarpone cheese
50 grams dark chocolate
4 ladyfinger biscuits
espresso coffee
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Remove the mascarpone from the fridge and allow it to come to room temperature.
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Soak the biscuits in the coffee and put them in a dish which is just big enough to take them in a single layer.
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Separate the eggs and beat the yolk together with the sugar until it is well incorporated.
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Beat the egg white until it forms stiff peaks
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Fold the egg white into the yolk/sugar mixture.
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Beat the mascarpone until it’s smooth and then fold it into the egg mix. Divide the mixture into 2 equal portions.
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Melt the chocolate in a bain-marie and fold into one portion of the mascarpone mixture.
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Cover the biscuit first with a layer of the plain mascarpone and then with the chocolate.
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Refrigerate for a couple of hours. Remove from the fridge 10-15 minutes before serving
This dish will keep in the fridge for up to a day
Delicious!! Thanks for the recipe!
Comment by chio — May 2, 2009 @ 8:19 pm |
De nada
Comment by djkrysa — May 3, 2009 @ 12:34 am |