Tiramsu With Torrone
Tiramisu is a comparatively recent creation of the owner of the El Toula restaurant in Treviso, Italy, but it is served so often in restaurants (not just Italian ones), that many people believe it is a traditional pudding. Torr-one 'nougat' is not a traditional ingredient in Tiramisu, but it does give it that extra je ne sail quoi, providing a good, firm, chewy nougat is used. Italy and Spain both produce some excellent nougats. Christmas is a good time to look, particularly in Italian and Spanish speciality food shops, as the nougat is a popular Christmas treat. Chop the nougat using a food processor or blender.
INGREDIENTS:
2 EGGS, SEPARATED
2 TBSP SOFT BROWN SUGAR 300 G/10 07. MASCARPONE CHEESE
1 15 G/4 oz TORRONE,
FINELY CHOPPED
150 G/5 OZ PLAIN CHOCOLATE, FINELY CHOPPED (OPTIONAL) 150 ML/5 FL OZ FRESHLY MADE
GOOD STRONG COFFEE,
PREFERABLY ESPRESSO, COOLED
100 m L/3 V2 FL OZ COFFEE
LIQUEUR SUCH AS TIA MARIA
OR KAHLUA
18 ITALIAN SAVOIARDI SPONGE
FINGERS OR GOOD-QUALITY ORDINARY SPONGE FINGERS COCOA POWDER (OPTIONAL)
DIRECTIONS:
Whisk together the egg yolks and sugar in a large bowl until thick and pale, then gradually whisk in the mascarpone.
In a clean, dry bowl, whisk the egg whites until stiff but not dry, then, using a large metal spoon, gently fold into the egg yolk mixture together with the torrone and all but 2 tablespoons of the chocolate, if using. Spoon a layer over the bottom of a serving bowl.
In a shallow dish, stir together the coffee and liqueur. Dip one sponge finger into the dish for 10-13 seconds, turning it over so it is well soaked but does not become soggy. Place 011 the mascarpone mixture. Repeat with 5 more fingers, arranging them side by side. Cover with one third of the remaining mascarpone mixture. Make two more layers of fingers and mixture ill the same way, then cover the top with the remaining mascarpone mixture.
Sprinkle the remaining chocolate, or cocoa powder if chocolate is not being used, evenly over the mascarpone. Chill in the refrigerator for at least 3 hours. Return to room temperature about 30 minutes before serving.
