Tiramisu

Sometimes the simplest desserts can be the most challenging to make. Take for instance, Tiramisu. It’s assembled rather than baked, and consists of only a few ingredients. Yet so much can go wrong. It can be soggy, dry, sweet, tasteless, dense or hot with alcohol. Getting it right is in the proportions and the technique. After much trial and error, this recipe suits my taste. And an added bonus is there are no raw eggs in this recipe to be concerned about.

Ingredients
1 package of 30 Savardi or ladyfingers
1-1/2 cups brewed espresso
1-1/2 cups marscapone cheese

8- egg yolks
1/2 cup sugar
1 cup sweet Marsala wine

1 cup heavy cream

2 oz. semi-sweet chocolate

Equipment
9 x 12 serving dish
Small dish for dipping ladyfingers
Spatula
Stand mixer with beaters
Double boiler

Procedure
Make the cream- Fill the bottom of a double boiler with 1- 2 inches of water and bring to a simmer. In a heatproof bowl, whisk together the egg yolks, sugar, Marsala, and a pinch of salt. Set the bowl over the simmering water. It’s important that the bottom of the bowl not touch the water as it is easy to scramble the eggs. With a heatproof spatula, stir and scrape while cooking until mixture thickens, about 5-7 minutes. Remove from heat and allow to cool to room temperature.

In a medium bowl with electric beaters, whip the marscapone and cream together until the mixture holds a soft peak. Fold into the cooled egg yolk mixture.

Assembly
Pour espresso into small rectangular dish. Dip ladyfingers one at a time in espresso. Dip, do not submerge each side for no more than 2 seconds and place in a serving dish. They should be neither soggy nor dry. Continue until you have 1 layer. Spread with 1/3 of the mousse and grate chocolate on top.

Repeat with 2 more layers finishing with the cream as your top layer. Grate chocolate over the cream and refrigerate for several hours, or overnight to allow the ladyfingers time to soften and the flavors to meld.

Serves 10 happy people.
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4 thoughts on “Tiramisu

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