"True to its name, tiramisu is a tasty after-dinner pick-me-up. This version of the classic Tuscan trifle has both coffee and espresso layers of java flavor." Sometimes, ya just GOTTA indulge.................
(makes 16 servings)
Special equipment: 9" springform pan
2 cartons (8 oz. each) mascarpone cheese
5 large egg yolks
1/2 plus 2 T. sugar, divided
1/3 cup plus 2 T. sweet* Marsala wine or liqueur, divided
1/2 t. sea* salt
1 cup heavy whipping cream
3/4 cup strong brewed coffee, room temp.
2 t. instant espresso powder
1 pkg. (7 oz.) crisp ladyfinger cookies
1 T. Dutch-processed cocoa
Stir mascarpone cheese; let stand at room temp. 30 min. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in the top of a double boiler until mixture is thickened (ribbon stage), and a thermometer reads 160. Remove from heat; gently whisk in mascarpone until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture. Combine coffee, espresso powder, and the remaining Marsala. Briefly dip 8 ladyfingers into coffee mixture, one at a time, and place in the bottom of a 9" springform pan. Top with 1&1/2 cups mascarpone mixture. Repeat two more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; dust the top with cocoa powder.
"Rejoice, and again I say REJOICE!!"
Love,
MM
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