Tiramisu with blueberries and raspberries – Markus Mitterauer CC BY 2.0


Three egg yolks
3 oz. brandy
Six tbs. sugar
Three doz. ladyfingers
2/3 lb. mascarpone
1 oz. cocoa
1 cup strong espresso
3 oz. crushed amaretti

How to make the Tiramisù:

Beat the yolks with 3/4 of the sugar, add the mascarpone and continue to beat very well until the mixture is smooth. Separate the mixture into two equal portions. To one part, add 1/2 cup of espresso to one piece and the brandy to the other.
Moisten the ladyfingers with the remaining espresso and make a layer of them in a deep serving dish. Cover with the mascarpone mixture and carry on alternating layers of ladyfingers with layers of different-flavored types of mascarpone. The last layer should be mascarpone. Refrigerate for about 2 hours. Just before serving, mix 1 oz. Cocoa powder with crushed amaretti and sprinkle evenly over the top.
You can make tiramisù with sponge cake instead of ladyfingers. Ladyfingers can also line the mold’s side instead of being placed on the bottom and between layers. Tiramisù may also be made into a large bowl with ladyfingers lining the bowl. But, again, flavors and shapes can change according to the cook’s desire.

Serves 4

Regional Recipe from Lombardy, Veneto

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.