Tiramisu Recipe From Silver Spoon 3w5p5l

6/10/05

PREPARAZIONI VARIE

SEMOLINO ALLE CILIEGE Serves 6 unsalted butter, for greasing 250 ml/8 fl oz sweet white wine 120 g/4 oz semolina 2 eggs 120 g/4 oz caster sugar 500 g/1 lb 2 oz cherries, stoned 50 g/2 oz blanched almonds, chopped 1 egg white

TIRAMI SU Serves 6 2 egg whites • 4 egg yolks 150 g/5 oz icing sugar 400 g/14 oz mascarpone cheese 200 g/7 oz sponge fingers 175 ml/6 fl oz freshly brewed extra strong coffee, cooled 200 g/7 oz plain chocolate, grated cocoa powder, for dusting

ZUCCOTTO Serves 4–6 150 g/5 oz sponge fingers 150 ml/1/4 pint Grand Marnier 350 ml/12 fl oz double cream 65 g/21/2 oz cocoa powder 2 tablespoons icing sugar 1

100 g/3 /2 oz plain chocolate, chopped 10 blanched almonds, chopped

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OTHER DESSERTS

SEMOLINA WITH CHERRIES Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a mould with butter. Pour the wine and 500 ml/18 fl oz water into a saucepan and bring to the boil. Sprinkle in the semolina and cook, stirring constantly, for 15 minutes. Remove the pan from the heat and leave to cool slightly. Stir in the eggs, one at a time, then stir in the sugar, cherries and almonds. Stiffly whisk the egg white in a grease-free bowl and fold into the semolina mixture. Pour the mixture into the prepared mould and place it in a roasting tin. Add boiling water to come about halfway up the sides and bake for 45 minutes. Remove from the oven and leave to cool to room temperature before turning out.

TIRAMISU Stiffly whisk the egg whites in a grease-free bowl. Beat the egg yolks with the sugar in another bowl until pale and fluffy. Gently fold in the mascarpone, then the egg whites. Make a layer of sponge fingers on the base of a deep, rectangular serving dish and brush them evenly with coffee. Cover with a layer of the mascarpone cream and sprinkle with a little grated chocolate. Continue making layers until all the ingredients are used, ending with a layer of mascarpone cream. Dust with cocoa and chill in the refrigerator for about 3 hours.

ZUCCOTTO You will need a hemispherical zuccotto mould for an authentic version of this dessert, but you can adapt the recipe for other shapes. Line the mould with some of the sponge fingers and sprinkle with a little Grand Marnier. Stiffly whip the cream and divide it between two bowls. Sift together the cocoa and sugar into one bowl of cream. Add the chocolate and almonds to the other bowl of cream. Spoon or pour the cocoa cream on to the base of the lined mould, then tap firmly on a work surface to remove any pockets of air. Cover the cocoa cream with a layer of sponge fingers and sprinkle them evenly with Grand Marnier. Spoon or pour the almond cream on top and cover with the remaining sponge fingers. Sprinkle with the remaining Grand Marnier. Chill in the refrigerator for about 4 hours, then turn out on to a serving dish. If you prefer frozen zuccotto, put the mould in the freezer for 3–4 hours.

Tiramisu

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