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The March '98 Recipe of the Month The '98 World Tour It's March. We're leaving southern Germany Austria for wonderful Italy. Italy is in that part of the world famous for the Mediterranean Diet, that is attributed to long life. A long life provides more opportunity to eat chocolate! So here is a famous Italian desert that makes fine use of chocolate. Keep your passport handy, next month, somewhere else in Europe. Have an interesting foreign recipe that uses chocolate? "Send it in, we'll squeeze into our travel itinerary."
Tiramisu For the CREMA 6 large egg yolks, at room temperature 6 heaping tablespoons granulated sugar 3/4 cup milk For the Rest 1 pound mascarpone cheese or 1/2 pound ricotta plus 1 cup heave cream, blended very well in a food processor until a light cream forms 8 ounces bittersweet chocolate 24 very crisp Italian lady fingers 2 cups heavy cream 1 tablespoon granulated sugar 1 teaspoon confectioners sugar 2 cups strong espresso coffee, cooled
Bring water to boil in the bottom of a double boiler. Use a wooden spoon to mix the egg yolk and sugar in a glass bowl until the sugar is completely dissolved. Add the milk and mix thoroughly. Cook the mixture in the top of the double boiler. Stir the mixture constantly with the wooden spoon, always in the same direction. The mixture is done when it becomes thick enough to coat the wooden spoon, which occurs just before the mixture begins to boil. Remove from heat immediately and transfer back to the glass bowl and let cool for about 1 hour. DONT BOIL the mixture, otherwise serve as scrambled eggs! Place the mascarpone (or more likely the ricotta mixture) in a food processor and add the cooled crema and blend well until it's smooth and creamy. Refrigerate. Whip the heavy cream, granulated sugar and confectioners sugar in a cold metal bowl with a wire whisk. Add the cooled crema-mascarpone and whisk well. Chop the chocolate coarsely. Place the lady fingers in a shallow pan and soak them with the cold coffee. Gently transfer 12 of the lady fingers to a 14" trifle bowl. Cover with half the crema-mascarpone mixture and sprinkle half the chocolate on top. Layer the remaining lady fingers on top and cover with the rest of the crema-mascarpone mixture and sprinkle the left over chocolate on top. Cover with a plastic wrap and refrigerate for a least 1 hour before serving. Previous Recipes
'98 Recipes February '98 Recipe Walnut Sacher Torte January '98 Recipe Chocolate Zucchini Bread

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