Tiramisu III Recipe

Ingredients
<br>- 5 egg yolks
<br>- 1/4 cup white sugar
<br>- 1/2 cup Marsala wine
<br>- 1 cup heavy cream, chilled
<br>- 2 tablespoons white sugar
<br>- 1 pound mascarpone cheese
<br>- 2 cups strong brewed coffee, room temperature
<br>- 2 tablespoons white sugar
<br>- 1/2 cup brandy
<br>- 1 tablespoon vanilla extract
<br>- 48 ladyfinger cookies
<br>- 3 tablespoons unsweetened cocoa powder
<br><p></p>Directions
<br>step 1: To make zabaglione:  In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow.  Place over simmering water and gradually beat in Marsala.  Continue to beat over simmering water until soft mounds form, 5 to 10 minutes.  Transfer to a cool bowl, cover and refrigerate 30 minutes.
<br>step 2: Whip heavy cream with 2 tablespoons sugar until soft peaks form.  Fold in mascarpone and zabaglione.  Cover and refrigerate 1 hour.
<br>step 3: In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla.  Arrange 16 ladyfingers in the bottom of a 9x13 inch dish.  Spoon about 1 tablespoon of coffee mixture over each cookie.  Ladyfingers should be soaked, but not crumbling.  Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly.  Sprinkle with 1 tablespoon cocoa.  Repeat layering twice.  Cover and refrigerate 5 hours before serving.
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Ingredients
- 5 egg yolks
- 1/4 cup white sugar
- 1/2 cup Marsala wine
- 1 cup heavy cream, chilled
- 2 tablespoons white sugar
- 1 pound mascarpone cheese
- 2 cups strong brewed coffee, room temperature
- 2 tablespoons white sugar
- 1/2 cup brandy
- 1 tablespoon vanilla extract
- 48 ladyfinger cookies
- 3 tablespoons unsweetened cocoa powder

Directions
step 1: To make zabaglione: In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes.
step 2: Whip heavy cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour.
step 3: In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 ladyfingers in the bottom of a 9x13 inch dish. Spoon about 1 tablespoon of coffee mixture over each cookie. Ladyfingers should be soaked, but not crumbling. Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.

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