Recipe: Tiramisu
Mimi's grandchildren (teens) request this dessert on special family occasions. I hear that the adults love it too!
Tiramisu Prep time: 1 Hour Cook time: 4 Hours Servings 8
Ingredients 5 whole egg yolks 1/4 cups + 4 tablespoons sugar, divided 3/4 cups Marsala Wine. divided 1 cup whipping (heavy) cream 1 pound Mascarpone Cheese, softened (room temperature) 1 1/2 cup brewed Espresso or very strong coffee 1 tablespoon vanilla 1 package (7 Oz.) Savoiardi or Ladyfingers Cocoa powder: for dusting
Preparation Instructions Note: cook time is actually chill time in the refrigerator.
In a saucepan, bring some water to a boil, then reduce heat to a simmer. Find a mixing bowl that will fit over the top of the pan but not sink all the way in. (A poor man's double boiler) Put 5 egg yolks into the mixing bowl. Add 1/4 cup sugar and whisk until pale yellow in color. Place the mixing bowl on the saucepan with the simmering water. Add 1/2 cup Marsala wine gradually, whisking constantly as you do. Cook over the simmering water, scraping the sides and bottom occasionally for 5 minutes. Cover with plastic wrap and refrigerate for at least 45 minutes, or until cool.
Place mascarpone cheese in a bowl and stir until smooth. In a mixing bowl, combine whipping cream and remaining 4 tablespoons sugar. Whip until soft peaks form. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours. Measure 1 1/2 cups brewed espresso or VERY strong coffee. Add remaining 1/4 cup Marsala and 1 tablespoon vanilla. Arrange the savoiardi or ladyfingers in a single layer in a 9 x 13 pan. Spoon 1/2 to 1 tablespoon of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you'll be fine). Plop 1/3 of the cold cream/mascarpone/egg mixture on top and spread it into a layer. Sprinkle a thin layer of cocoa powder. Repeat the process two more times.
Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates
Note: tiramisu does not last beyond 24 to 36 hours as everything eventually starts to break down and become soupy.
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