Recipes

Tiramisu

Cuisine: Italian

Type: Dessert

Serves: 8

Source:	Rick Robinson
Attributes:
Comments:	Tiramisu translates literally as "pick me up". This is one of Rick's favorite desserts. This recipe is a combination of the best of two other recipes plus some additions by Rick.
Serving Suggestions:	Serve cool, right from the refrigerator.

Ingredients:

Zabaglione:
6 egg yolks
6 tbs. sugar
3 tbs. dry Marsala

Sponge Cake:
4 eggs
1 cup sugar
1 cup flour

Cheese Mixture:
1 lb. mascarpone cheese, room temp
2/3 cup chilled whipping cream
2 tbs. sugar

Sponge Cake Soak:
1/4 cup Kahlua or Tia Maria
1/4 cup freshly brewed espresso
1/4 cup dark rum
3 tbs. sugar
1 tsp. vanilla extract

Chocolate/Coffee Mixture:
3 tbs. shaved bittersweet chocolate or cocoa
3 tbs. finely ground espresso coffee beans or instant espresso powder

Instructions:

1. First make a zabaglione by beating 6 egg yolks, 6 tablespoons of sugar, and 3 tablespoons of dry Marsala wine in a double boiler over simmering water. Beat until it triples in volume and becomes thick -- about 5 to 7 minutes. Cover and place in refrigerator to cool. Can be prepared up to 2 days ahead.

2. While the zabaglione is cooling, make the sponge cakes. (Note: you can used precooked "Lady Fingers" instead of making your own sponge cake. Just soak them as you would the sponge cake according to this recipe.) Preheat oven to 400°F.

3. Beat 4 eggs with 1 cup of sugar in a bowl with an electric mixer until pale, thick, and creamy, about 5 minutes. Sift in 1 cup of flour and fold in gently.

4. Grease and flour a cake pan or cookie sheet in which to bake the sponge cakes. Depending on the height of the final serving dish, make 2 to 3 thin sponge cake layers by baking in a cake pan or on a cookie sheet at 400°F for 10 minutes or until slightly risen, pale golden brown, and firm to the touch. Remove from oven, cool for a minute then loosen carefully with a knife and slide onto parchment paper on a wire rack for cooling.

5. Using an electric mixer, whip the cream with 2 tablespoons of sugar in a medium bowl to soft peaks. Fold in the room temperature mascarpone. Gently fold in the zabaglione. Refrigerate until ready to use in next step.

6. Combine the liqueur, espresso coffee, rum, 3 tablespoons sugar and vanilla in a small bowl. Liberally brush over both sides of cake pieces coating well. Layer cake, mascarpone mixture, and chocolate mixed with coffee powder. Make at least 2 layers ending with mascarpone and top with a liberal amount of chocolate mixture. Refrigerate until chilled, at least 30 minutes and up to 3 hours.

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