Process Essay

Tiramisu means "pick me up" in Italian, but to most of us it means an amazing dessert that layers espresso, ladyfingers, chocolate, and creamy mascarpone cheese. Here's how to make it. Before you make it, you need to prepare some ingredient: 500gr Mascarpone cheese (approx. 1 lb.), 6 pasteurized eggs, 2 packages savoiardi lady fingers, 3 Tablespoons sugar, 2 shots Cognac or Brandy (2oz) ,6 cups coffee, espresso sized cups (about 8 oz), 4 Tablespoons powdered unsweetened cocoa. First, the preliminary steps: Bring all ingredients to room temperature. Make the espresso and poor it into shallow flat-bottomed bowl. Add one shot of cognac, one teaspoon cocoa, and allow to cool to room temperature. If at this point you've decided to use coffee instead of espresso, take the coffee you've made and drink it. Then make espresso. Separate egg yolks and whites. Second, mixing:i n the first mixing bowl, beat egg yolks and sugar until creamy white. Add mascarpone and 1 shot of cognac and mix until blended. Leave this mixture in the bowl. In the second mixing bowl, beat eggs whites until fluffy. If you use pasteurized eggs, this may take a while. Fold beaten egg whites into mascarpone mixture. Mix only enough to blend. Over mixing will deflate the egg whites. Quickly dip a savoiardi in the espresso bowl. To get the right amount of espresso on the savoiardi, lay the finger flat in the bottom of the bowl sugared side up and immediately pull it out. Place each finger flat in the bottom of the pan sugar side down. The savoiardi will quickly absorb the espresso. If you soak the savoiardi in the espresso you will end up with soggy savoiardi instead of moist savoiardi. And last but not least, assembly: Build a layer of dipped savoiardi across the bottom of the pan. If some of the savoiardi do not look 'dark' from the espresso, spoon a few more drops of espresso on the savoiardi. Any espresso left in the bottom of the pan will be absorbed by the savoiardi. Too much espresso will turn