Years ago I had the pleasure of getting to know my friend Diana’s mother Giselle. Giselle was a very beautiful woman, very elegant, and cooked like a master chef. After marrying a G.I. on the Piazza de Campo in Sienna, Gisela Oretti came to the United States with her new husband. Diana told me that in this picture of her wedding, her dress is made from her husband’s parachute.
Giselle made the most heavenly Tiramisu and she guarded the recipe with ferocity. I was like a Border Collie constantly nipping at her heals of this poor woman for the recipe to absolutely no avail. After she died, Diana who watched my recipe begging go on for several years, gave it to me. And I am going to share it with you. I made the Tiramisu with my granddaughter, Maya. I am hoping that the sweetness of sharing it with another generation will overcome her irritation with Diana for giving me the top secret and much coveted recipe and with me for sharing it with all of you.
Here are her handwritten recipe cards:
Giselle’s Top Secret Tiramisu
- 3 eggs
- 3 tablespoons sugar and 3 teaspoons for espresso
- 1 lb. marscapone cheese
- 8 oz cream cheese
- 6 tablespoons of Cool Whip or 6 tablespoons of whipped cream
- 2 cups of espresso
- 2 packages of soft lady fingers or 1 and 1/2 packages of Bell ‘Amore Champagne Biscuits
- 3 squares of semi-sweet chocolate
- Separate Eggs
- Beat the egg whites until stiff
- Mix egg yolks with sugar until smooth
- Mix marscapone cheese with cool whip or whipped cream until smooth
- Mix the egg yolk and sugar mixture into the marscapone mixture
- Fold egg whites into the mixture and fold until smooth and fluffy
- Make the espresso and combine with 3 teaspoons of sugar
- Layer the bottom of your container with lady fingers and sprinkle with espresso
- Add a layer of the cream mixture and then top with shaved chocolate
- Continue making layers until finished with cream and put shaved chocolate on top of the last layer
Special Note: As you can see I made my Tiramisu free form but Giselle liked to use a glass English Trifle bowl so that you could “view the elegance of the dessert”. Enjoy!
Talk soon, ❤️💕 Bernadette