Recipe: il Casale's Tiramisu

| Boston Magazine |

While nearly every Italian restaurant serves this parfait of espresso-soaked ladyfingers and mascarpone, it’s tough to match the fluffy goodness of chef Dante de Magistris’s version. 50 Leonard St., Belmont, 617-209-4942,

4 egg yolks
3 tbsp. sugar
1 c. sweet vermouth
1/2 c. brewed espresso
Pinch of salt
12 oz. mascarpone
3/4 c. heavy cream
1 egg white
4 oz. ladyfingers
Cocoa powder (for dusting)
2 oz. bittersweet chocolate, shaved

Bring 1 inch of water to simmer in the bottom of a double boiler. In the top section, beat egg yolks and sugar until mixture becomes a light ivory color. Add 1/2 c. vermouth, set the top section over (not in) the simmering water, and whisk until mixture begins to thicken. Set aside to cool.

Using a whisk and separate bowl, whip egg white until stiff peaks form, then gently fold into cooled yolk mixture.

In another bowl, combine 1/4 c. espresso, mascarpone, and a pinch of salt. In another bowl, whisk the heavy cream until soft peaks form. Fold into mascarpone mixture.

Combine remaining espresso and vermouth. Dip ladyfingers in the liquid and arrange in a single layer in a deep 9-inch bowl (or 6 individual cups). Cover with half the egg mixture, layer half the mascarpone mixture on top, then repeat the layers. Dust with cocoa powder and garnish with shaved chocolate. Refrigerate for 2 hours before serving.

Serves 6.

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