Tiramisu d'Agnese

My sister Hani, the intrepid traveler, travelled 30,000 miles last year. She's currently living in Italy in a 400 year old house in Umbria until May.

Every other week or so, I get a text message from her, a siren call: Come visit. Ten days at least. Otherwise you will regret it.

Always my excuses are the same. I can't. I don't have enough vacation. I have to work. Always they sound weak. How many adventures and travels have I missed on because of these same excuses? Michael's birthday in Ireland. Sondra's open invite to visit Denmark. Lan's urging to return to Paris. Wendy and Fashion Week. My aunts and my grandmother telling me to come home to Vietnam and stay at their seaside resort. What am I waiting for?

Greg and Kellie stare at pictures of Hani's house in Umbria. We all wonder what the hell we're doing in our respective offices. Kellie suggests an offsite meeting in Umbria. We wonder how we can sell that one to the bosses.

Time is limited. Why haven't I gone yet?

Two years ago, for her thirtieth birthday, Hani rented a house in Tuscany and had a dozen or so of her closest friends join her. The landlady's housekeeper, Agnese, made a tiramisu for her birthday cake. This is Agnese's recipe. Hani insists on using Pavesini instead of ladyfingers, just like Agnese. I can't find them anywhere.

Hani says they're in abudance in Italy.

Tiramisu d'Agnese

in the original:

INGREDIENTI
5 UOVA
5 CUCCHIAI DI ZUCCHERO
GR 200 BISCOTTI PAVESINI OR SAVOIARDI (biscuits)
GR 500 MASCARPONE
1 MOCA DI CAFFE

PROCEDIMENTO
5 cucchiai di zucchero unire solo il rosso dell'uovo (tuorlo) e mescolare. Poi unire il mascarpone e mescolare bene . Separatamente montare le chiare ben solide e unire il tutto mescolando bene. Prendere i PAVESINI e bagnarli leggermente nel caffe e stenderli nel contenitore di portata. Fare un suolo di biscotti e 1 di crema fino alla fine. Spolverare di cioccolato il sopra e mettere in frigo per 2 ore circa.

translated by Richard Bentley, modified by me:

5 Eggs
5 T sugar
200 grams - Biscuits (either Pavesini or Savoiardi)
500 Grams mascarpone
1 Cup of Espresso Coffee

Beat the sugar and egg yolks until thick and pale yellow. Add the Mascarpone and mix well. Beat egg whites until soft peaks form. Gently fold into the egg yolk mixture.

Lightly dip Biscuits into coffee and place in the serving dish, alternating one layer of biscuits and one layer of mascarpone/egg cream until finished. Sprinkle with chocolate shavings. Refrigerate for at least 2 hours.

A note: Always use organic eggs if you can, and follow instructions for safe handling of eggs. If you are concerned about using raw eggs (and I would be), consider beating the yolks and sugar over a double boiler of hot water, and substituting pasteurized egg whites for regular egg whites. I love this recipe, but it may not be safe for everyone.

Comments

[J]

hi cath, looks lovely. you lucky thing you! - accomodation in umbria and tuscany and a "local" to bring you round...are your bags packed yet ;)

[beastmomma]

I hate when my real life and the hassles of bill paying get in the way of having fun. These days I am contemplating a move to Seattle, the list of reasons to go include an incredible road trip.

[Stephanie]

Oh, to travel!

There are so many places I wish I could visit, and with the generous offers of friendly food bloggers' homes as stopping places, I wonder why I don't just do it.

I'm thinking a hard-sell to the boss is in order!

[Hani]

Pavesini can be bought in local italian groceries in the New York City area in Little Italy. You can also purchase packages from "The Italian Store" in Arlington, Virginia.

They are sold online here:
http://wwww.shop.com/product/Pavesini_Cookies_7oz/22363026.htm
but I have never bought them online so can't vouch for these guys.

They ARE difficult to find, but if you make these with lady fingers or Savoiardi, you'll have made a tiramisu, just not AGNESE's tiramisu.

The difference is the akin to having powdered cheese in your macaroni versus gruyere. Really!

[Cath]

J - I better start packing soon since Hani's only there till May...

Jaspreet -- a good road trip -- now that's something worth doing!

Stephanie, I wonder why I don't go off either! :-)

Hani..."The difference is the akin to having powdered cheese in your macaroni versus gruyere. Really!" -- you incredible food snob you. I love you! ;-)