• The Baker Sisters

An Italian bombshell

For the record, neither one of us is Italian. But we both clearly want be. I've had a love affair with Italy since as long as I can remember; their passionate culture, whimsical countryside and sumptuous food, and oh, did I mention, those bombshell desserts!?! Here is a recipe that was passed down by my good friend Elisa who learned it from her mom. There are no measurements here. As the avid recipe-follower, I painstakingly asked her "how much of everything?!" she just shrugged and said "enough".





Elisa's Tiramisu


Mascarpone (about 475 g)

sugar

sambuca

espresso

lady fingers (at least two packages)

cocoa powder


In a stand mixer whip mascarpone and "enough" sugar to sweeten. Add a splash of sambuca and mix until incorporated. Add a splash of sambuca (I'm guessing here guys) to maybe six cups of cooled espresso. Working one at a time, dip lady fingers in the cooled coffee, then layer in the bottom of a clear dish (we craftily used a flower vase). Spread a layer of mascarpone on top. Using a sifter, dust a layer of cocoa powder until mascarpone is covered. Repeat until you fill your dish- the more layers the better! Finish with a liberal dusting of cocoa powder. Okay- this is the worst part, you have to REFRIGERATE FOR AT LEAST SIX HOURS OR OVERNIGHT. It sucks waiting, but we promise you well, well worth it. Molto Buono.


J


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