know. Tiramisł for breakfast? It seems so naughty. But this is not an actual
Tiramisł, it just borrows some of its components; mainly ladyfingers and coffee,
and layers them with ricotta, shaved chocolate, and fresh raspberries..
For a little history; Tiramisł
(pronounced "tih-ruh-mee-SOO") is an
Italian dessert invented in the 1960's at the El Touga restaurant in Treviso,
Italy. Literally translated 'Tiramisł' means "pick me up" or "carry me up",
which probably refers to the jolt you get after eating espresso and alcohol
laced ladyfingers. It is often called an 'Italian Trifle", as it is made by
layering ladyfingers (or cake), that have been soaked in a mixture of espresso and alcohol (rum or Marsala),
with Zabaglione
(Zabaione) that has been mixed with mascarpone cheese. A
Breakfast Tiramisł also starts with ladyfingers, a finger-shaped cookie that
is about 3 1/2 inches long and 1 inch wide (8 x 3.5 cm), made with a sponge cake
batter. They are called Savoiardi in Italy and are so named because they
come from Savoy Italy. For this dish I like to use store bought ladyfingers (a
real time saver) because they are thicker and their texture, crisp yet very
absorbent, keeps it shape even after being dipped in coffee, or better yet,
espresso. Once placed in our serving bowl, the ladyfingers are layered with
ricotta, shaved chocolate, and fresh
berries. Ricotta (pronounced "rih-KAHT-tuh") means "recooked", and is a rich Italian
cheese made from the whey (watery residue from making other cheeses, like
mozzarella) that is
cooked to produce a mild, nutty tasting, soft and moist, yet grainy white
cheese. It is very similar to our cottage cheese only it is very perishable.
Keep this in mind when buying ricotta, as once you open the container it needs
to be used within a few days. Ricotta comes in whole milk, low fat, or part skim
and in this recipe you can use whatever type you like. When ricotta is
used in desserts, adding a little sugar and vanilla extract makes it the
perfect accompaniment to fresh berries and chunks of dark chocolate.
This dish does benefit from being made several hours or even the day before
serving. This gives the ladyfingers time to soften and allows all the
flavors to meld together. Although this recipe only serves two people, it
can easily be doubled or tripled.
Have ready 2 - 6 ounce
ramekins, custard cups, or dessert bowls.
In a small bowl, whisk the
ricotta with the sugar and vanilla extract. Taste and add more sugar and/or
vanilla, if needed.
Place the espresso (or coffee)
in a large
shallow bowl (add sugar if you like).
There are two ways you can make
your Breakfast Tiramisł: One is to spoon about 2 tablespoons of the ricotta
mixture into each bowl. Sprinkle with a little chocolate and a few berries. Dip
the ladyfingers in the coffee and lay 2 ladyfingers in each bowl. Repeat the
layers: cheese, chocolate, berries, ladyfingers.
The other way is how I have
done it in the picture. Dip the ladyfingers in the coffee and place 4 of them
upright in each bowl. Then spoon about 2 tablespoons of the ricotta mixture into
each bowl. Sprinkle with a little chocolate and a few berries. Repeat the
layers: cheese, chocolate, and berries.
Cover each bowl with plastic
wrap and place in the refrigerator for at least four to six hours (preferably
overnight) to allow the layers to blend. Serve cold.
Serves 2 people.
Sources:
Katzen, Mollie. 'Mollie
Katzen's Sunlight Café'. Hyperion. New York: 2002.
Recipe:
3/4 cup
(180 ml) ricotta, whole milk or skim
1
tablespoon granulated white sugar
1/4
teaspoon pure vanilla extract
8 crisp
ladyfingers (Savoiardi)
1/2 - 3/4
cup (120 - 180 ml) espresso or strong brewed black coffee (at room
temperature)
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know. Tiramisł for breakfast? It seems so naughty. But this is not an actual
Tiramisł, it just borrows some of its components; mainly ladyfingers and coffee,
and layers them with ricotta, shaved chocolate, and fresh raspberries..
