Food Network: Tiramisu-the Dinosaur

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Tiramisu-the Dinosaur
Recipe Courtesy of Mario Batali

Ingredients
4 ounces strong espresso (or substitute 2 teaspoons
instant coffee in 1/2 cup water)
2 ounces Italian brandy
4 egg yolks
2 tablespoons sugar
2 egg whites
2 cups mascarpone cheese (may substitute ricotta or cream cheese)
30 small savoiaridi, or 15 broken in half
3 ounces bittersweet chocolate, broken into 1/4 inch pieces
3 ounces milk chocolate, shaved or grated
6 large wine goblets

Directions
Mix coffee and brandy together and set aside.

Over a double boiler, beat egg yolks and sugar until mixture lightens in color and
forms ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes. Meanwhile,
beat egg whites to stiff peaks. Fold mascarpone into egg yolk mixture one quarter
at a time. Fold mascarpone mixture into egg whites and set aside. Lay savoiardi
along edges of wine goblets all the way to the bottom, lining the entire glass
(while keeping 6 savoiardi for later use). Using a pastry brush, and paint the
cookies with the espresso/brandy mixture. Fill each goblet one third full with
mascarpone mixture and sprinkle with broken chocolate. Lay one savoiardi across
center and and paint with coffee mixture. Fill each goblet with remaining
mascarpone mixture, topping each with shaved chocolate. Lay one savoiardi in each

of the remaining 5 goblets and and paint with espresso mixture.

Can be served at room temperature. Tiramisu was served chilled in the
1980s.