Tiramisu
 
2   egg yolks
1/4 cup  Sugar
1/2 cup  Marsala wine
1/2 lb.  Mascarpone cheese
1 cup  35% Real Whipping Cream
1/2 cup  Extra strong coffee, cold
2 Tbsp  Brandy
24   dry Italian ladyfingers
6 oz.  Semisweet chocolate, finely chopped (approx 1 cup)
 
Ingredient notes: Orange liqueur or extra strong coffee may be used in 
place of Marsala wine. Cream cheese may be used in place of mascarpone 
cheese. Orange liqueur or orange juice may be used in place of brandy. 
Ladyfingers should be approx 4x1-inch size. Plain cookies or cake may be 
used in place of ladyfingers. Make the filling by beating egg yolks with 
sugar until light. Beat in Marsala. Cook gently in a double boiler or in a 
stainless steel or glass bowl set over a pot of simmering water. Cook 
gently, stirring constantly, until thickened. Cool. 
 
Beat mascarpone cheese until smooth and then slowly beat in cooled 
custard. Whip cream until light. Gently fold into cheese mixture. Reserve. 
Combine coffee with brandy. Reserve. Line an 8-inch baking dish or trifle 
bowl with ladyfingers. (Do not worry if ladyfingers do not fit exactly, 
break up extras and fit into spaces.) Drizzle with half of the coffee 
mixture. Spread half the filling over. Sprinkle with half the chocolate. 
Repeat layers starting with ladyfingers, drizzling with remaining coffee, 
spreading remaining filling over ladyfingers and topping with chocolate. 
Refrigerate a few hours or overnight before serving. Tiramisu can be 
frozen for up to one month. 
 
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(ID: 81387) Mirror: rec.food.recipes: Sat, Jun 22, 2002


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