Tiramisu

Tiramisu

Tiramisu is one of those desserts that everybody seems to like. I have a dear friend who loves it. I mean really loves it. So much so, that I make it for her birthday every year. Her name is Sue and the running joke is that she calls it Tira-for Sue. Since it was her birthday yesterday, I made it.

Tiramisu is a layered dessert made from ladyfingers, drizzled with coffee, egg custard (zabaglione) and cocoa. There are a lot of variations out there. This happens to be my favorite, and Sue’s. Enjoy!!!

Classic Tiramisu

5 egg yolks
1/4 c. sugar
1/2 c. Marsala wine (not cooking wine)
1 c. whipping cream
2 T. sugar
1 lb. mascarpone cheese
2 c. strong coffee, room temp.
2 T. sugar
1/2 c. brandy
1 T. vanilla
48 ladyfingers
3 T. cocoa

Make zabaglione (egg custard). In double boiler, over simmering water, beat together egg yolks and sugar until lemon colored. Stir in Marsala and continue cooking, stirring constantly until mixture thickens and will mound on a spoon. This will take about 10 minutes. Remove from heat and cool down. You can place in bowl in fridge 30 minutes or so. Beat together whipping cream and sugar until stiff peaks form. Beat in mascarpone and chilled zabaglione. Chill 1 hour. Stir together coffee with remaining sugar, brandy and vanilla and set aside. Assemble tiramisu by placing 16 of the ladyfingers in the bottom of a 9×13-inch pan. Drizzle about 1/3 of the coffee mixture over the ladyfingers, about 1 tablespoon each. Top with 1/3 of the cream mixture and sprinkle with 1 tablespoon of the cocoa. Repeat this process 2 more times until all ingredients are used. Chill until ready to serve. Serves 12.