LOCATION: Recipes >> Tiramisu Recipes >> Tiramisu 17
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Tiramisu 17
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5 egg yolks
6 T sugar
1/3 c Marsala
1/2 c cream
1 pound Mascarpone cheese, room temp
1 c strong black coffee (espresso if possible)
2 T sugar
2 T rum
1 T pure vanilla extract
1 sponge cake
6 oz. grated semisweet chocolate
Beat yolks and sugar 1 min until pale and thick. Add Marsala and
place bowl over pan of simmering water, beating constantly until
mixture thickens and triples in volume (12 minutes). Don't overcook
- the yolks should be fluffy and soft. Remove from heat and stir
occasionally for 15 min while cooling. Transfer to new bowl, cover
and chill.
In a cold bowl with cold beaters, whip the cream into stiff peaks.
Fold a scoop of cream into the mascarpone cheese to lighten so it
will blend easily. Fold in remaining cream, then the chilled
zabaglione.
Make a dipping liquid of the coffee, sugar, rum and vanilla. Cut
the sponge cake into 3 by 1.5 inch rectangular strips. Dunk the
pieces of cake into the coffee mixture, then arrange them in a
single layer in the bottom of a shallow bowl or baking dish. When
the bottom is covered with cake, spoon half the mascarpone custard
on top and smooth over. Top with half the grated chocolate. Top
with another layer of cofee-dunked cake, then with the remaining
mascarpone custard. Cover decoratively with remaining grated (or
shaved) chocolate. Chill at least 3 hours. Cut into squares or
wedges to serve.
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