Tiramisu
"Tiramisu" is an Italian phrase which literally means "pick me up," and this dessert will accomplish that. This recipe gives the measurements for an 11 x 7 inch glass dish. For a more dramatic presentation you can also make this in a trifle bowl. The quantities will differ depending on the size of your bowl, but it should be fairly simple to figure out.
Ingredients
Instructions
Bring about an inch of water to a boil in the saucepan. While the water is coming to a boil, in the glass bowl, with a hand mixer on high speed, beat the egg yolks and sugar until light yellow. Stir in the marsala wine. Reduce the heat under the pan of boiling water to a simmer and place the glass bowl over the water, make sure the bottom of the bowl doesn't touch the water. (Or use a double-boiler.) Whisk until the mixture thickens slightly, the texture is consistent, and the color is a pale yellow. A good test: dip a spoon into the zabaglione. Run the tip of your finger through the mixture on the back of the spoon. If the trail stays, the zabaglione is done. Use an instant read thermometer and remove from heat when the temperature reaches between 140º and 150º This should take 8 to 10 minutes. Remove the bowl from the simmering water and continue whisking the egg mixture for about a minute to stop the cooking. It is important to never stop whisking and to not overcook, you want the mixture to be creamy, not scrambled eggs.
Mix 1/4 cup of the espresso with the mascarpone cheese. This will make the mascarpone easier to spread. Pour the sweetened, cooled espresso into a pie plate.
Dip a lady finger into the espresso, turn it over, remove quickly, and place in the 7x11 dish, make one whole layer of lady fingers dipped in espresso.
Dollop on top of the lady finger layer half of the mascarpone mixture - If it is difficult to spread, add a little more espresso.
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Continue Reading at Greateightfriends →Chef's Notes
Gr8 Do Ahead Tip:
To fully experience the true flavors, make this dessert the day before serving and refrigerate.
Gr8 Tips:
If you make espresso for breakfast, make extra and set it out to cool for later.
Make sure to defrost the frozen whipped topping in the refrigerator the night before, it will be easier to spread.
If you make egg white omelets, save your yokes. These should keep in the fridge for about 4 days, tightly covered.
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