#Stracciatella Tiramisù recipe

[askwhatsforlunch]

Stracciatella Tiramisù

My friend Marie turned 35 on Monday, and as I’m going to spend an afternoon (and probably all evening until perhaps late at night) with her to celebrate, I made this Stracciatella Tiramisù and chilled a bottle of sparkling wine! This is a simple dessert to make, easy to carry on a bus, too, and a sheer indulgence! Happy Wednesday!

Ingredients (serves 4 to 8):

For the savoiardi (Italian ladyfingers, makes 3 dozens)

2 tablespoons unsalted butter, softened

2 tablespoons plain flour

1 cup plain flour

½ teaspoon baking powder

4 large eggs, whites and yolks separated

a pinch of salt

2/3 cup caster sugar

2 teaspoons Vanilla Extract

Icing Sugar, for dusting

1/3 cup hot, strong, freshly brewed coffee

1 tablespoon caster sugar

1 tablespoon good quality White Port

100 grams/3.5 ounces good quality dark chocolate (at least 60%)

3 large eggs whites 

a pinch of salt

4 large egg yolks

1/3 cup white sugar

2 tablespoons good quality White Port

500 grams/1.10 pound Mascarpone cheese

1/2 plump vanilla bean, split lengthwise

To make the savoiardi, preheat oven to 205°C/400°F. Line 3 baking trays with baking paper. Grease with butter and dust with flour. Set aside. 

In a medium bowl, combine flour and baking powder. In another medium bowl, whisk egg whites with a pinch of salt until just stiff but not dry. Meanwhile, place egg yolks in the bowl of an electric stand mixer fitted with the whisk, and beat, gradually adding sugar until fluffy and a pale yellow colour. Add Vanilla Extract. Mixture must fall a like ribbon from the whisk. Gently fold in half of the beaten egg whites. Sift in flour mixture, ½ cup at a time, gently folding into the mixture. Finally, fold in the rest of the beaten egg whites. Spoon mixture into a piping bag, and pipe savoiardi (7.65 centimetres/3.5 inches) onto prepared baking trays, spacing them 5 centimetres/2 inches apart. 

Bake at 205°C/400°F, for 15 minutes, rotating baking trays halfway through cooking. Remove from oven, immediately dust with Icing Sugar, and let cool completely.

In a shallow plate or dish, stir sugar into hot coffee until completely dissolved. Stir in White Port. Set aside and allow to cool.

Roughly chop dark chocolate. Set aside.

Beat egg whites with the pinch of salt, until stiff peaks just form. Set aside. 

Place egg yolks in a large bowl, and whisk energetically, gradually adding sugar until fluffy and a pale yellow colour. Whisk in White Port wine. Mixture should fall a like ribbon from the whisk. Whisk in half of the Mascarpone. Scrape the seeds off the vanilla bean, and whisk them in as well. 

Then, fold in remaining Mascarpone until completely combined, and a very pale yellow colour. Gently fold in two-thirds of the chopped dark chocolate. Finally, carefully fold in the beaten egg whites.

Dip savoiardi in the coffee mixture and arrange them at the bottom of a large, shallow dish, in an even layer.

Spoon half of the stracciatella mascarpone mixture in blobs onto the soaked savoiardi. Gently smooth it out in an even layer with a spatula. Repeat with another layer of coffee-soaked savoiardi and mascarpone cream. Chill in the refrigerator, at least 4 hours, but preferably overnight.

Just before serving sprinkle with reserved chopped dark chocolate. 

Serve Stracciatella Tiramisù with a glass of chilled Prosecco!

#Recipe #Food #Stracciatella Tiramisù #Stracciatella Tiramisù recipe #Tiramisù #Tiramisù recipe #Tiramisu #Tiramisu recipe #Savoiardi #Savoiardi Biscuits #Savoiardi recipe #Egg Yolks #Sugar #Egg Whites #Flour #Layfingers #Coffee #Brewed Coffee #Caster Sugar #Mascarpone #Mascarpone Cheese #Port #White Port #Port Wine #Vanilla #Vanilla Seeds #Chocolate #Dark Chocolate #Dessert #Dessert recipe