Friday, April 9, 2010

Week 32: Tiramisu

My favorite local restaurant makes an amazing tiramisu. It comes in an adorable individual serving all dolled up in a parfait dish. I've seriously considered washing dishes at the restaurant just to get the recipe.

This recipe isn't quite the same as Carmella's, but it was worth a try. And, it's a great treat for a Friday.

Taken from Pioneer Woman - Ree Drummond

Prep Time: 1 Hour
Cook Time: 4 Hours
Servings: 8

1 package (7 Oz.) Savoiardi Or ladyfingers
5 whole egg yolks
1/4 C + 4 Tbsp sugar, divided
1/4 C Marsala wine, divided
1 pound Mascarpone cheese, softened (room temperature)
1 C heavy whipping cream
1 1/2 C VERY strong coffee
1 Tbsp vanilla
Cocoa powder, For dusting

Note: Cook time is actually chill time in the refrigerator.

Put 5 egg yolks into double-boiler. Add 1/4 cup sugar and whisk until pale yellow in color. Add 1/2 cup Marsala wine gradually, whisking constantly as you do. Cook over the simmering water, scraping the sides and bottom occasionally for 5 minutes. Cover with plastic wrap and refrigerate for at least 45 minutes, or until cool.

Place Mascarpone cheese in a bowl and stir until smooth. In a mixing bowl, combine whipping cream and remaining 4 tablespoons sugar. Whip until soft peaks form. To the bowl of whipped cream, add the softened Mascarpone cheese and the chilled Zabaglione (the egg yolk mixture). Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.

Measure 1 1/2 cups VERY strong coffee. Add remaining 1/4 cup Marsala and 1 Tbsp vanilla. Arrange the Savoiardi or ladyfingers in a single layer in a 9 x 13 pan. Spoon 1/2 to 1 tablespoon of the coffee mixture over each ladyfinger. Plop 1/3 of the cold cream/mascarpone/zabaglione mixture on top and spread it into a layer. Sprinkle a thin layer of cocoa powder. Repeat the process two more times.

Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates.

Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.

My notes:
Next time I will make individual servings in parfait dishes, and I will add some coarsely chopped dark chocolate for a little crunch and flavor. It was delicious, though, a perfect combination of coffee and liquor.

No comments:

Post a Comment