4 Eggs
1/2 cup sweet marsala wine
16 oz. mascapone cheese
12 ounces espresso
2 tbls cocoa powder
1 cup heavy cream
1/2 cup granulated sugar
2 packages lady fingers (about 40)
I began by assembling four large egg yolks, 1/2 cup sweet marsala wine, 16 ounces mascarpone cheese, 12 ounces espresso, 2 tablespoons cocoa powder, 1 cup heavy cream, 1/2 cup granulated sugar, and enough lady fingers to layer a 12x8 inch pan twice (40). I stirred two tablespoons of granulated sugar into the espresso and put it in the refrigerator to chill.
In a heatproof bowl, I whisked the egg yolks until they became a light and fluffy cream.
Pour in the sugar and wine and whisked briefly until it was well blended.
Pour some water into a saucepan and set it over high heat until it began to boil. Lowering the heat to medium (enough to keep the water boiling), I placed the heatproof bowl over the water (a convenient double boiler) and stirred as the mixture began to thicken and smooth out. I stopped when the mixture began to slowly bubble.
Remove the mixture, which has now become a custard, from the heat and put it on the side. This custard by itself is a great Italian dessert called zabaglione (sabayon in French cooking) and can be served as is or made into a more complicated dessert by mixed with fruit, serving with cookies, or made into tiramisu (and many more possibilities).
While the zabaglione cools a bit, I whipped (with my stand mixer to save time) the heavy cream until soft peaks. Soft peaks is when the whipped cream can almost stand on its own. Dip your whisk or finger into the cream and see if the spike that forms when you withdraw just curls over at the tip. If so, you've got soft peaks. If it stands up by itself, you've over beaten and produced stiff peaks. If the peak just sinks back into the cream, you don't have whipped cream yet. Keep beating.
Now, in a medium bowl, I beat the mascarpone cheese until smooth and creamy. I used alternated between beating with a whisk and mashing it with a spatula to make quick work of the cheese.
I poured the zabaglione onto the cheese and beat until smooth.
Then folded in the whipped cream. Folding prevent the whipped cream from continuing to progress on the path toward butter and separation (which is what happens when you over whip cream). To fold, simply use your spatula to cut into the mixture and scoop up mixture from below and "fold" it over the cream. Rotate and repeat. The final mixture should be have a fairly even distribution, but it's okay to still see some patches of yellow and white.
Now, began to assemble the tiramisu. The recipe called for filling a 12x8 in. pan, but that's not a readily available size. Quickly dipped each ladyfinger into espresso. Do each ladyfinger individually or you'll have ladyfingers falling apart.
After the first layer of ladyfingers are done, I used a spatula to spread half the cream mixture over it. Then, I smoothed it out in preparation for the next layer.
Cover the cream layer with another layer of soaked ladyfingers.
The rest of the cream was spread onto the top and cocoa powder sifted over the surface to cover the tiramisu.
The tiramisu was now complete and would require a four hour chill in the refrigerator.
***Optional - You can shave chocolate over the top instead of cocoa powder. Sometimes I use a mix of white and dark chocolate or a spicy chilly chocolate or lemon chocolate. It is all up to you how you top it!!
1/2 cup sweet marsala wine
16 oz. mascapone cheese
12 ounces espresso
2 tbls cocoa powder
1 cup heavy cream
1/2 cup granulated sugar
2 packages lady fingers (about 40)
I began by assembling four large egg yolks, 1/2 cup sweet marsala wine, 16 ounces mascarpone cheese, 12 ounces espresso, 2 tablespoons cocoa powder, 1 cup heavy cream, 1/2 cup granulated sugar, and enough lady fingers to layer a 12x8 inch pan twice (40). I stirred two tablespoons of granulated sugar into the espresso and put it in the refrigerator to chill.
In a heatproof bowl, I whisked the egg yolks until they became a light and fluffy cream.
Pour in the sugar and wine and whisked briefly until it was well blended.
Pour some water into a saucepan and set it over high heat until it began to boil. Lowering the heat to medium (enough to keep the water boiling), I placed the heatproof bowl over the water (a convenient double boiler) and stirred as the mixture began to thicken and smooth out. I stopped when the mixture began to slowly bubble.
Remove the mixture, which has now become a custard, from the heat and put it on the side. This custard by itself is a great Italian dessert called zabaglione (sabayon in French cooking) and can be served as is or made into a more complicated dessert by mixed with fruit, serving with cookies, or made into tiramisu (and many more possibilities).
While the zabaglione cools a bit, I whipped (with my stand mixer to save time) the heavy cream until soft peaks. Soft peaks is when the whipped cream can almost stand on its own. Dip your whisk or finger into the cream and see if the spike that forms when you withdraw just curls over at the tip. If so, you've got soft peaks. If it stands up by itself, you've over beaten and produced stiff peaks. If the peak just sinks back into the cream, you don't have whipped cream yet. Keep beating.
Now, in a medium bowl, I beat the mascarpone cheese until smooth and creamy. I used alternated between beating with a whisk and mashing it with a spatula to make quick work of the cheese.
I poured the zabaglione onto the cheese and beat until smooth.
Then folded in the whipped cream. Folding prevent the whipped cream from continuing to progress on the path toward butter and separation (which is what happens when you over whip cream). To fold, simply use your spatula to cut into the mixture and scoop up mixture from below and "fold" it over the cream. Rotate and repeat. The final mixture should be have a fairly even distribution, but it's okay to still see some patches of yellow and white.
Now, began to assemble the tiramisu. The recipe called for filling a 12x8 in. pan, but that's not a readily available size. Quickly dipped each ladyfinger into espresso. Do each ladyfinger individually or you'll have ladyfingers falling apart.
After the first layer of ladyfingers are done, I used a spatula to spread half the cream mixture over it. Then, I smoothed it out in preparation for the next layer.
Cover the cream layer with another layer of soaked ladyfingers.
The rest of the cream was spread onto the top and cocoa powder sifted over the surface to cover the tiramisu.
The tiramisu was now complete and would require a four hour chill in the refrigerator.
***Optional - You can shave chocolate over the top instead of cocoa powder. Sometimes I use a mix of white and dark chocolate or a spicy chilly chocolate or lemon chocolate. It is all up to you how you top it!!
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