Tour of Italy ~ Day 30... Finishing up in Veneto

I saved Veneto for last because it is my favorite next to Tuscany. Here you will find parts of old and new combined to bring to life a world of well round cultures. This region is best known for its "pasta e fagioli" (pasta and bean soup) and "pesce in saor" (fish in sauce). But since we are ending in the dessert isle we would not be playing fair if we didn't feature one of the best Italian desserts ever, which is Tiramisu. This layered dessert of ladyfingers, coffee, chocolate and mascarpone cheese has stolen center stage in the region.

Tiramisu

Ingredients

• 6 egg yolks
• 1 1/4 cups white sugar
• 1 1/4 cups mascarpone cheese
• 1 3/4 cups heavy whipping cream
• 2 (12 ounce) packages ladyfingers
• 1/4 cup coffee expresso
• 1 teaspoon unsweetened cocoa powder, for dusting
• 1 (1 ounce) square semisweet chocolate

Directions

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.