Salvatore Anania's Tiramisu
- Newspaper article on Salvatore's dessert, Seattle WA
- 1 pound mascarpone cheese (may substitute cream cheese if mascarpone is unavailable, though it may be a little too salty)
- 2 packages Savoiardi Champagne biscuits, 34 in all (may substitute ladyfingers)
- 6 eggs, separated
- 4 ounces brandy
- 4 cups (950 ml) brewed espresso
- 3/4 cup (175 ml) confectioners' sugar
- granulated sugar to taste
- optional: good bulk chocolate to grate on top
- Sift the confectioners' sugar over the mascarpone.
- Add the egg yolks.
- Beat together until creamy.
- In another bowl, whip the egg whites to meringue consistency.
- Carefully and thoroughly fold the meringue into the other mixture.
- Mix the brandy with the brewed espresso.
- Add granulated sugar to taste. The espresso mixture should be on the bittersweet side.
- To assemble, start with a thin layer of the creamy mixture on the bottom of a pan 2.5 inches to 3 inches deep.
- Dip the biscuits into the espresso mixture and layer them on top of the cream.
- Repeat, up to three layers, ending with the creamy mixture.
- Give the pan a little shake to make sure everything settles together.
- Grate the optional chocolate over.
- Chill for 2 hours or overnight to make the cheese solidify again.
- Slice and serve.
- "My recipe is from my hometown of Stigliano, in the Basilicata region
of Italy," he reveals. "But you can tell it's a Northern Italian
recipe, because mascarpone is a northern cheese." Available every day
in Anania's restaurant (though it sells out quickly), rich, lightly
textured tiramisu is the quintessential comfort food. The literal
translation of the word is "pull me up," which, he says, means "make me
feel better." No doubt the combination of brandy and espresso could
act as a potent mood booster, and if you're also a fan of mascarpone,
the naturally sweet essence of cream, tiramisu will definitely chase
your blues away.