January 21st, 2011 by Eric J. Ramos
IN THIS ISSUE:
As The Sun Rises Over Tucson
Will The Green Card Lottery Go Away?
Surge Of Cubans Wanting To Reunite With Family In The United States
The USCIS Announces New Countries Eligible In The H-2A And H-2B Programs
The Faces Of U.S. Immigrants -Cary Grant
A Collection of Recipes from the Melting Pot
TIRAMISÚ: A Dessert from Italy
2 8¾ oz containers of mascarpone (Polenghi brand, Whole Foods), room temperature
4 cups espresso, cooled
2 7oz packages of lady fingers (Torino brand)
6 eggs, separated
Pinch of salt
1 cup sugar (separated into ¾ cup and ¼ cup)
1 cup heavy whipping cream, chilled
Prepare espresso and cool to room temperature. Separate egg yolks from whites; reserve whites. Whisk egg yolks and ¾ cup sugar until creamy. Whisk in mascarpone, half of the container at a time until light and creamy. Set aside.
Put salt with egg whites and beat until soft peaks. Add ¼ cup sugar. Beat until VERY stiff peaks (like meringue—egg whites get very shiny). Set aside.
Put whipping cream into chilled (metal preferably) bowl. Whip until firm peaks. Fold into egg yolk mixture until completely mixed in. Fold in stiff egg whites (strain out runny whites) into the yolk mixture until completely integrated. Set aside.
Pour cooled espresso into flat plate (important to use flat plate). Quickly roll each ladyfinger so they are lightly wet (i.e., not thoroughly soaked). Put first layer into pan. Layer mascarpone onto ladyfingers. Layer with ladyfingers and then end with marscapone on top (you can have as many layers as needed as long as you end with mascarpone on top). When done, dust top with cocoa powder and refrigerate for at least 6 hours.
As people immigrate to the United States, they bring their culture with them and integrate it in wonderful ways within the Melting Pot that is the United States. This includes music and food. If you have any recipes that you would like to share with our readers, please send them to firstname.lastname@example.org and Thank You!