LOCATION: Recipes >> Tiramisu Recipes >> Tiramisu Italiano
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Tiramisu Italiano
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7 egg yolks
1/2 cup sugar
1/3 cup sweet marsala, plus 2 tablespoons
8 ounces mascarpone, softened to room temperature
1 cup heavy cream
1 cup brewed espresso coffee
1 ounce dark chocolate
1/4 cup rum
1 teaspoon natural vanilla extract
48 ladyfingers
1/4 cup unsweetened cocoa powder
Cream together egg yolks and sugar in a heatproof bowl set over a
pot of simmering water. Add 1/3 cup of the marsala and continue to
whisk until mixture is thick and doubled in volume. This is basically
a zabaglione. Remove from heat. Stir in the mascarpone until
completely blended.
In a chilled bowl, whip the heavy cream to soft peaks. Fold the
whipped cream into the mascarpone mixture, to lighten.
In a small saucepan, combine espresso, chocolate, rum, vanilla,
and remaining 2 tablespoons marsala. Heat gently, and stir to
dissolve the chocolate. Then, chill the mixture to cool it down,
about 15 minutes. Quickly dip each ladyfinger in the chilled coffee
mixture and arrange in a single layer on a 9 by 13-inch glass baking
pan. Do not soak the cookies or they will become too moist. Spread
1/2 the mascarpone cream evenly with a spatula on top of the dipped
ladyfingers. Repeat with a second layer of dipped ladyfingers and
remaining mascarpone cream. Sprinkle top with cocoa powder.
Refrigerate for 2 hours before serving.
Yield: 8 servings
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Best Tiramisu, September 18, 2006 - 02:27 AM
Reviewer: Anonymous from UK
Delicious. I served this at a dinner party and everyone loved it!!! Highly recommended.
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