tiramisu (italian)
 
serving size: 8 
categories: cheesecakes 
 
6   egg yolks
6 Tbsp  sugar
6 Tbsp  dry marsala
1 lb.  mascarpone ; room temperature
2/3 cup  chilled whipping cream
1/3 cup  freshly brewed espresso -coffee
1/4 cup  dark rum
3 Tbsp  sugar
1 tsp  vanilla extract
1   12x6x1 layer sponge cake cut
3 Tbsp  shaved bittersweet chocolate
3 Tbsp  finely ground espresso -coffee
 
whisk yolks, 6 tablespoons sugar, and marsala in large metal bowl to 
blend. set bowl over saucepan of simmering water (do not allow water to 
touch bottom of bowl). using portable electric mixer beat until mixture 
triples in volume about 5 minutes. cover zabaglione and refrigerate until 
well chilled. (can be prepared 2 days ahead). place mascarpone in large 
bowl. using electric mixer whip cream with 2 tablespoons sugar in medium 
bowl to soft peaks. fold into mascarpone. gently fold in zabaglione. 
refrigerate until well chilled about 3 hours. combine espresso coffee, 
rum, 3 tablespoons sugar, and vanilla in small bowl. brush over both sides 
of cake pieces. place generous tablespoon mascarpone mixture in bottom of 
each of 8 balloon-shaped wineglasses. set cake square or wedge into each 
at angle. top with remaining mascarpone mixture. combine shaved chocolate 
and ground coffee beans. sprinkle over desserts. refrigerate until chilled 
at least 30 minutes and up to 3 hours. note: instead of 12x6x1 layer 
sponge cake cut into eight 3 squares you may use a 9 round sponge cake cut 
into 8 wedges. 
 
recipe by: bon appetite 
 
per serving (excluding unknown items): 933 calories; 4g fat (3.7% calories 
from fat); 2g protein; 225g carbohydrate; 0g dietary fiber; 159mg 
cholesterol; 8mg sodium. exchanges: 0 lean meat; 1/2 fat; 15 other 
carbohydrates. 
 
 
 
 
 
 
(ID: 74516) Mirror: rec.food.recipes: Sun, Mar 20, 2005


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