Have a recipe for Authentic tiramisu?!
7 egg yolks
1/2 cup sugar
1/3 cup marsala , plus
2 tablespoons marsala
8 ounces mascarpone , softened
1 cup heavy cream
1 cup brewed espresso
1 ounce dark chocolate
1/4 cup rum
1 teaspoon vanilla extract
48 ladyfingers (usually 2 packs)
1/4 cup cocoa powder or chocolate curls (for the top)
Directions
1Cream together egg yolks & sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until the mixture is thick and doubled in volume (I use my hand mixer for this so I don't get tired of whisking, and it gets more air into the eggs). Remove from heat, and stir in the mascarpone until completely blended.
2In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture to lighten.
3In a small saucepan, combine the espresso, chocolate, rum, vanilla, and remaining 2 Tbsp of marsala. Heat gently and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes.
4Quickly dip each lady finger into the coffe mixture and arrange ina single layer on the bottom of a 9x13 inch glass baking dish. Do not soak the cookies or they will become too moist. Spread half of the mascarpone cream evenly over the dipped lady fingers. Repeat with a second layer of dipped lady fingers and remaining macarpone cream.
5Top with either cocoa powder or shaved chocolate. Refrigerate for at least 2 hours before serving so everything will set up. You can even make it the day before and the lady fingers will get soft and cake-like.
Answers: Ingredients
7 egg yolks
1/2 cup sugar
1/3 cup marsala , plus
2 tablespoons marsala
8 ounces mascarpone , softened
1 cup heavy cream
1 cup brewed espresso
1 ounce dark chocolate
1/4 cup rum
1 teaspoon vanilla extract
48 ladyfingers (usually 2 packs)
1/4 cup cocoa powder or chocolate curls (for the top)
Directions
1Cream together egg yolks & sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until the mixture is thick and doubled in volume (I use my hand mixer for this so I don't get tired of whisking, and it gets more air into the eggs). Remove from heat, and stir in the mascarpone until completely blended.
2In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture to lighten.
3In a small saucepan, combine the espresso, chocolate, rum, vanilla, and remaining 2 Tbsp of marsala. Heat gently and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes.
4Quickly dip each lady finger into the coffe mixture and arrange ina single layer on the bottom of a 9x13 inch glass baking dish. Do not soak the cookies or they will become too moist. Spread half of the mascarpone cream evenly over the dipped lady fingers. Repeat with a second layer of dipped lady fingers and remaining macarpone cream.
5Top with either cocoa powder or shaved chocolate. Refrigerate for at least 2 hours before serving so everything will set up. You can even make it the day before and the lady fingers will get soft and cake-like.
http://allrecipes.com/Recipe/Tiramisu-II...
Tiramisu
1 Package of Savoiardi (Italian Lady Fingers)
4 egg yolks
1/2 cup of sugar
1 lb of Marscapone cheese
1 cup of heavy cream
1/2 cup freshly made espresso coffe
1/4 cup cocoa powder
1. In a large bowl, beat egg yolks with sugar until the mixture is thickened and light lemon color.
2. Add the marscapone cheese and mix thoroughly.
3. In a medium bowl whip the cream until stiff peaks form. Fold the cream into the cheese mixture.
4. Dip the Savoiardi in espresso and line a 9 by 13 inch pan with them.
5. Pour in half the cheese mixture and smooth.
6. Add another layer of the Savoiardi dipped in espresso.
7. Pour the remaining cheese mixture on top and smooth.
8. Chill for 2 hours and dust with cocoa powder before serving.