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Recipe: Specialty Bakers Classic Tiramisu (and mascarpone substitute)

Desserts - Assorted
SPECIALTY BAKERS CLASSIC TIRAMISU

6 egg yolks
1 1/4 cups sugar
1 1/4 cups mascarpone cheese*
1 3/4 cups heavy (whipping) cream
2 packages (3 ounces each) ladyfingers
1/3 cup coffee liqueur (or Brandied Espresso-recipe follows)
Sweetened Whipped Cream (recipe follows)
Unsweetened cocoa powder for garnish
Chocolate curls for garnish

In small mixing bowl beat egg yolks and sugar until thick and lemon colored, about 1 minute. Place in top of double boiler over boiling water. Reduce heat to low and cook 8 to 10 minutes, stirring constantly. Remove from heat and cool to room temperature.

Add mascarpone cheese, beating well; set aside.

In small mixing bowl whip cream until stiff peaks form. Fold into egg yolk mixture; set aside.

Line bottom and side of 2 1/2 to 3-quart bowl or souffle dish with ladyfinger halves, split sides up. Brush with coffee liqueur or Brandied Espresso. Spoon half of egg yolk-cream mixture into ladyfinger-lined bowl. Repeat ladyfingers, espresso and cream layers. Garnish with Sweetened Whipped Cream, cocoa and chocolate curls.

Cover and refrigerate several hours or overnight.

*AS A SUBSTITUTE FOR MASCARPONE CHEESE:
In large mixing bowl beat 1 package (8 ounces) cream cheese, 1/4 cup sour cream and 2 tablespoons heavy or whipping cream until blended and fluffy.

BRANDIED ESPRESSO:
In small bowl combine 1/3 cup hot water and 2 teaspoons instant coffee granules. Stir until coffee is dissolved. Blend in 1 teaspoon brandy.

SWEETENED WHIPPED CREAM:
In small mixing bowl whip 1/2 cup heavy or whipping cream, 1 tablespoon unsifted confectioners' sugar and 1/4 teaspoon vanilla extract. Whip until stiff peaks

Makes 10 to 12 servings
Source: Specialty Bakers
MsgID: 0110319
Shared by: R. Barton - Sacramento, CA
Board: Vintage Recipes at Recipelink.com
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