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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I have made many different Tiramisus, this one is one of the best and very authentic. The recipe actually came from the package of Alessi Savoiardi Cookies. Ingredients:
5 large egg yolks, from large grade eggs |
1/4 cup sugar |
1/2 cup marsala |
1 cup whipping cream, chilled |
4 tablespoons sugar |
1 lb mascarpone cheese |
2 cups freshly brewed espresso or 2 cups strong coffee |
1/2 cup brandy or 1/2 cup marsala |
1 tablespoon vanilla |
2 (14 ounce) packages alessi savoiardi cookies |
2 tablespoons cocoa powder |
chocolate curls or fresh edible flower (to garnish) (optional) |
Directions:
1. Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
2. In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
3. Place egg yolk mixture over water and gradually add Marsala, beating continously.
4. Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
5. Transfer to bowl, cover and refrigerate 30 minutes.
6. Whip cream with 2 Tbsp.
7. sugar until soft peaks form.
8. Fold in Mascarpone and Zabaglione and mix until well blended.
9. Cover and refrigerate 1 hour.
10. In a separate bowl, mix espresso, 2 Tbsp.
11. sugar, Brandy and vanilla.
12. Arrange cookies on the bottom of a 9 by 13 pan.
13. Carefully spoon about 1 Tbsp.
14. of the coffee mixture over each cookie so they are well saturated but not falling apart.
15. Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
16. cocoa.
17. Repeat one more time ending with cocoa.
18. Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
19. Garnish and serve.
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