Tiramisu

Description:

This dessert is a combination of mascarpone cream, coffee-rum soaked lady fingers and chilled wine custard (Zabaglione). This is perfect after a hearty pasta-filled Italian meal.

Makes 8 to 10 servings

Ingredients:

Chilled wine custard (zabaglione)

4 egg yolks
¼ granulated sugar
¼ cup sweet Marsala

Mascarpone Cream:

1 cup (8 ounces) mascarpone cheese at room temperature
1 ¼ cups heavy (whipping) cream
6 tablespoons powdered sugar
½ teaspoon vanilla extract
½ cup freshly brewed espresso, or 1 ½ tablespoons instant coffee powder dissolved in ½ cup boiling water
1 tablespoons granulated sugar
½ cup light or dark rum
16 to 2 ladyfingers
Unsweetened cocoa power for dusting

Method:

To make the zabaglione:

In a double boiler, combine the egg yolks with the granulated sugar. Beat wit ha whisk until pale, about 3 minutes. Place over simmering water and add the Marsala, whisking continuously until the mixture is thick, foamy, and warm to the touch. Remove from heat and continue whisking until the zabaglione has cooled slightly. Set aside.

To make the mascarpone cream:

In a small bowl, beat the cheese until smooth and set aside. In a large bowl, beat the cream until soft peaks form. Blend in the cheese, powdered sugar, and vanilla. BEAT until well blended and stiff. Set aside.

In a small bowl, combine the espresso granulated sugar, and rum. Set aside.

To assemble, line the bottom of an 8 cup bowl or oblong pan with one third of the lady fingers, laying them flat. Drizzle one third of the espresso mixture evenly over the lady fingers and let set for several minutes. Spread one third of the mascarpone cream evenly over the lady fingers, then spread one third of the zabaglione over the cream mixture. Repeat to make two more layers.

Sift cocoa powder evenly over the top. Lightly cover with plastic wrap, being careful not to let it touch the top layer. Refrigerate for at least 4 hours or up to 3 days. To serve, cut into wedges or spoon onto dessert plates.

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