Matilde's Tiramisu Recipe

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Matilde's Tiramisu Ingredients

14 oz ladyfingers
14 oz marscapone cheese (or ricotta)
4 eggs separated
4 oz sugar
2 cup espresso or strong coffee
1 cocoa and powdered sugar

A Recipe for
Matilde's Tiramisu

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This Recipe for Matilde's Tiramisu is one of thousands in the Recipes-to-go Dessert Cookbook.

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

This is a recipe for Matilde's Tiramisu from the recipe cookbook of Recipes-to-go (Dessert)

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A dessert without cheese is like a beautiful woman with only one eye.
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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

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Hungry men think the cook lazy.
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Matilde's Tiramisu

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.
Fran Lebowitz

Matilde's Tiramisu Directions

Beat egg whites until stiff white peaks. In a separate bowl, beat egg
yolks and sugar until creamy and lemon colored. Add marscapone cheese
to egg yolk mixture, beat until smooth. Then fold in the egg whites.

Soak the ladyfingers in the coffee, and make a layer of half of them.
(I found quickly dipping each ladyfinger in the coffee worked well)
Cover layer of ladyfingers with half the cheese. Repeat layer of
ladyfingers and layer of cheese.

Mix together about 2 tsp of cocoa with 2 tsp powdered sugar, and sift
over the top. Cover and refrigerate.

Serves: 1

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Matilde's Tiramisu Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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