I can't wait to take a bite, but for now it needs to mellow in the fridge. I bought imported Italian mascarpone for the first time last week, and I'll never go back. It's not more expensive than domestic, and the difference is astounding. Import has a creamy, almost yogurt-like consistency and a natural sweetness that had me eating the stuff out of the container. Domestic is usually hard like cream cheese and bland. Search This Blog
Tuesday, April 10, 2007
Mario Batali's Tiramisu
I spent my morning redefining shameless self-promotion:
I can't wait to take a bite, but for now it needs to mellow in the fridge. I bought imported Italian mascarpone for the first time last week, and I'll never go back. It's not more expensive than domestic, and the difference is astounding. Import has a creamy, almost yogurt-like consistency and a natural sweetness that had me eating the stuff out of the container. Domestic is usually hard like cream cheese and bland.
I can't wait to take a bite, but for now it needs to mellow in the fridge. I bought imported Italian mascarpone for the first time last week, and I'll never go back. It's not more expensive than domestic, and the difference is astounding. Import has a creamy, almost yogurt-like consistency and a natural sweetness that had me eating the stuff out of the container. Domestic is usually hard like cream cheese and bland. 
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7 comments:
mmmmmmmmmm...that looks amazing!
Pei,
It looks amazing.
Do you happen to have the recipe to this? Or is the recipe available through the Food TV's website? Did you do anything different from the recipe?
Coolio. Thanks
I used Batali's recipe from Molto Italiano. I don't know if that's the same recipe as what's on Foodnetwork.com.
I didn't want to type out the whole recipe in case it's not as good as others, but I will if it's exceptional.
Basic tiramisu recipes should tell you to: cook egg yolks with sugar, whip egg whites, mix mascarpone into egg yoks, add egg whites to the egg yolk mixture, dip ladyfingers in espresso/brandy, and the layer wet ladyfingers, mascarpone mixture, and cocoa powder or shaved chocolate.
Looks amazing! I've always wanted to make on myself. :) I love a good Tiramisu! Also, were did you get the imported marscapone? I tend to use the one from TJs which I believe is Domestic...
--Dommy!
lovely, gorgeous, i can imageine the taste......
It looks so good. I want some. Drool.
Domestic marscapone ruins tiramisu! You know, I have never cooked the yolks ever and it comes out great (as long as you are not queasy about raw eggs). 500 grams of marscapone, 5 eggs, 5 spoons of sugar...easy peasy.
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