Tiramisu
Tiramisu
This is a very old recipe from Venice, Italy
It means “pick-me-up
“
Mascarpone Zabaglione
5 egg yolks
6 tablespoons granulated sugar
1/3 cup Marsala
1/2 cup cream
1 pound mascarpone cheese, softened
to room temp
Beat yolks and sugar in large bowl until pale and thick, about 1 minute
Add Marsala and place bowl over a pan of simmering water, beating constantly by hand or with an electric mixer on low, until the mixture thickens and triples in volume, about 12 minutes
The yolks should be very fluffy and soft, like a whipped custard
Be careful not to overcook or the yolks will curdle
Remove from heat, stirring occasionally, to cool for 15 minutes
Transfer to a clean bowl, cover, and chill
In a cold bowl and with cold beaters, whip cream to stiff peaks
Fold a scoop of the cream into the mascarpone cheese to lighten the cheese so it will blend easily
Fold in remaining cream, then the chilled zabaglione
For assembly
1 cup strong black coffee
2 tablespoons granulated sugar
2 tablespoons rum
1 tablespoon vanilla extract
1 store-bought sponge cake
6 ozs grated semisweet chocolate
Make a dipping liquid of the coffee, sugar, rum and vanilla extract
Cut the sponge cake into 3 x 1 1/2-inch rectangular strips
Dunk pieces of cake into the coffee liquid, then arrange them in a single layer in the bottom of an 8- to 10-cup baking dish or shallow bowl
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 coffee-dunker cake, then with remaining mascarpone custard
Cover decoratively with remaining grated chocolate
Chill at least 3 hours or overnight
To serve, cut into squares or wedges
Makes 8 to 10 servings
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