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July 20th, 2008
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Say cheese

Mascarpone makes for rich desserts
From the chef | Search restaurants | Archives

March 26th, 2008 issue

Tiramisu takes advantage of the creamy taste and silky texture of mascarpone, a unique Italian cheese common to desserts.

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The origins of mascarpone lie in the interaction of cream and citrus. Acidic juice from lemons would curdle the rich milk, which was then allowed to strain slowly through muslin. Of course, in this era of mass production, citric acid and spinning machines produce most mascarpone.
Still, this smooth cheese is an important part of traditional dishes, as well as the relatively recent but very popular tiramisu.
Despite stories about the dessert’s origins in the bawdy houses of Venice, tiramisu was created in the early 1970s. It can now be found in many forms, but is almost always topped by mascarpone.
Jiří Bergman is chef at Pastacafe Lamborghini, located at Vodičkova 8, Prague 1–New Town. Tel. 222 231 869.

TIRAMISU

Ingredients:
750 grams fresh Mascarpone cheese
200 grams Italian Savoiardi sponge biscuits
6 eggs
100 grams sugar
40 grams Marsala wine
50 grams bitter cocoa
25 grams espresso coffee
Preparation:
Separate egg whites and yolks.
Add one-third of the sugar to each of them.
Add the remaining sugar to the strong espresso (make a strong one, not a big one) and allow to cool.
Beat egg whites and yolks; add mascarpone to beaten yolks.
Mix together so that you get smooth cream, then fold in beaten egg whites carefully.
Soak sponge biscuits in the sweetened coffee and place them on the bottom of a cake form.
Sprinkle with Marsala wine and spread the mascarpone cream over the top.
Rest in the refrigerator for two hours.
Before cutting into pieces, sprinkle with bitter cocoa.


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