Pasta Risotto & You

By Nancy Caivano



(Italian trifle)
Serves 6



3 egg yolks
3 tbsp sugar
1/3 cup + 1/4 cup vin santo
   (Italian sweet wine), Marsala, Amaretto or brandy, divided
1-1/4 cups very strong espresso, divided
8 oz mascarpone cheese, room temperature
1/2 cup cream
1 egg white
4 oz savoiardi, or ladyfingers
Cocoa for dusting



Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let cool.

Stir 1/4 cup espresso into mascarpone. Whip the cream to soft peaks. Beat the egg white until stiff. Fold the egg white into the zabaglione. Mix the remaining liquor into the remaining coffee and dip the ladyfingers into the coffee, making sure to coat both sides, and arrange in a single layer in the bottom of a 9-inch bowl or baking pan. Cover them with half the mascarpone, then half the zabaglione, and half the cream. Repeat the layers, finishing with the cream. Refrigerate for several hours. Right before serving, dust top with sifted cocoa.

For a spectacular presentation, put the last half of the whipped cream into a pastry bag, and decoratively cover the top of the Tiramisu. Sift the cocoa over. Another nice garnish would be chocolate covered coffee beans.

If you can't find ladyfingers, pound cake or sponge cake makes an acceptable substitute—just cut the amount needed and proceed as above.


Pasta Risotto and You


Pasta, Risotto and You Archive

This page created December 2000