Tiramisu’ recipe

During my first day of orientation at b-school (UT McCombs), I remember our dean saying that a goal of every MBA should be to have “a sofa to crash on in at least a dozen countries” by graduation. Similar to b-school, a huge advantage of the ECLP program is the opportunity to build relationships with people from all over the world. For those that foodies out there, that means chance to pick up authentic cooking tips that you won’t find in cookbooks at Barnes & Noble.

Luca Pozzi, a London-based ECLP, originally hails from Milan, Italy. Luca was generous enough to pass along his personal family recipe for Tiramisu, which until this moment, has been safely guarded for generations.

So if you thought that dessert you ordered at Il Mulino was a little piece of heaven, try this one out as the grand finale at your next dinner party.

Ingredients for 6 people:

• 4 table spoons of white sugar
• 4 eggs
• 400gr. Mascarpone cheese
• Single cream
• Ladyfingers biscuits
• Coffee
• Cocoa powder
• Marsala wine

Directions:

• Prepare coffee, about 1½ cups (360 cc)
• Dissolve 2 teaspoons sugar in it, when the coffee is still hot. Let the coffee cool at room temperature
• Beat the egg yolks in a bowl until they become fluffy then add the sugar and Marsala wine. Stir until it becomes homogeneous
• With a rubber spatula, mash the mascarpone cheese in a bowl until creamy than add it to the egg’s cream
• Whip the cream. Fold the whipped cream into the zabaglione–cheese cream, until smooth
• Lightly soak the ladyfingers biscuits in the coffee, one at a time. Place them in one layer in a container of about 12 x 8 inches, approximately 2 inches deep
• Evenly distribute half of the zabaglione cream over the ladyfingers
• Repeat the step with a second layer of ladyfingers, and top with the rest of the cream. Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours

Enjoy!

Posted by Luca