Recipe: Tiramisu (4)

Title: TIRAMISU
Categories: Desserts, Italian
Yield: 8 servings

6 Egg yolks
6 tb Sugar
6 tb Dry Marsala
1 lb Mascarpone room temp.
2/3 c Chilled whipping cream
1/3 c Freshly brewed Espresso coff
1/4 c Dark rum
3 tb Sugar
1 ts Vanilla extract
1 12x6x1 layer sponge cake cut
3 tb Shaved bittersweet chocolate
3 tb Finely ground Espresso coffe

Hi Scott, hi Stacy! Know you love desserts, so I thought I'd share
this fabulous recipe from Bon Appetit with you. Granted, it is a bit
time-consuming, but should keep you busy - and...it is so worth the
wait. 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. Take all
the time you need to enjoy this scrumptious recipe!
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Title: TIRAMISU - ITALIAN COFFEE TRIFLE
Categories: Cheese, Desserts, Italian
Yield: 12 servings

2 Egg yolks
1/4 c Sugar
1/2 c Marsala wine
1/2 lb Mascarpone cheese
1 c 35% Real Whipping Cream
1/2 c Extra strong coffee, cold
2 tb 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 mascaroine
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.
1. 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.
2. Beat mascarpone cheese until smooth and then slowly beat in cooled
custard.
3. Whip cream until light. Gently fold into cheese mixture. Reserve.
4. Combine coffee with brandy. Reserve.
5. 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.
6. Refrigerate a few hours or overnight before serving. Tiramisu can be
frozen for up to one month.
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Tiramisu

Recipe By : COOKING LIVE SHOW
Serving Size : 12 Preparation Time :0:00
Categories : Cooking Live Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9- or 10-inch Pan di Spagna -- baked and
cooled
Espresso Syrup
1/3 cup sugar
1/4 cup water
1/2 cup very strong brewed espresso
1/4 cup Italian or other brandy
Zabaglione Filling
3 large egg yolks
1/3 cup sugar
1/3 cup sweet Marsala
1/2 pound Mascarpone, at room temperature
2/3 cup heavy whipping cream
Decorations
1 cup heavy whipping cream
2 tablespoons sugar
Ground cinnamon
Ground coffee
Unsweetened cocoa powderCut the pan di spagna into vertical slices about 1/4-inch
thick. Place a layer of the slices in the bottom of a shallow
2-quart dish, such as a gratin dish, and soak with one-third
of the syrup, using a brush. Spread with half the filling.
Repeat with the pan di spagna on the top and soak with
the remaining syrup.

Whip the cream with the sugar until it holds its shape and
spread it on the surface of the dessert. Decorate with the
cinnamon and ground coffee or the cocoa powder. Refrigerate
for several hours before serving.

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____________________________________________________________ Tiramisu

Recipe By : Thane Prince, Weekend Telegraph, London, July 27 1996
Serving Size : 1 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole eggs
4 tablespoons caster (very fine) sugar
26 ounces mascarpone cheese
1 wine glass Marsala wine or medium sherry
24 fluid ounces strong, unsweetened coffee
1 wine glass Scotch whisky or brandy
2 packets sponge fingers or Italian biscuits.
unsweetened cocoa powder
3 1/2 ounces good dark chocolate

Beat the eggs and the sugar with a whisk until pale and frothy. Beat in the
mascarpone a spoonful at a time, then beat in the Marsala. Place the coffee and
whisky or brandy in a shallow dish. Briefly dip the biscuits into the coffee
mixture, then lay them in your chosen dish or tin.
Trim the biscuits to fill the gaps. Once the layer is even, spread half the
mascarpone mixture. Sift over a coating of cocoa powder and then repeat. Chill
for at least 6 hours, then serve topped with grated dark chocolate.

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