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Ingredients
- 12 ounce mascarpone cheese
- 5 x egg yolks
- 6 Tbsp. sugar
- 2 Tbsp. marsala wine
- 2/3 c. heavy cream
- 1/2 tsp vanilla extract
- 2 Tbsp. Marsala wine
- 1 1/2 c. coffee
- 1 1/2 c. dark rum
- 1/2 c. heavy cream
- 1 Tbsp. sugar
- 1/2 tsp vanilla extract
- 20 x ladyfinger cookies
- 2 Tbsp. shaved chocolate
Directions
- For the Sabayon-Mascarpone Mix: In a medium mixing bowl, beat Mascarpone with a spatula till smooth and creamy. Set aside and allow Mascarpone to hot up to room temperature (up to 1 hour).
- In another medium mixing bowl, combine the egg yolks, 4 Tbsp. of the sugar, and the Marsala and whisk till blended. Transfer the mix to the top half of a double boiler and place it over simmering water over medium high heat. With a whisk, beat the mix till it triples in volume (5 min). Remove from heat, cover, and refrigeratethoroughly in the refrigerator (30 min).
- In a medium mixing bowl, combine the cream, 2 Tbsp. sugar, and vanilla extract. Beat with an electric beater till peaks form. Using a spatula fold whipped cream mix into Mascarpone. Then gently fold the egg mix into the whipped cream-mascarpone mix. Cover and chill.
- For the Sabayon Topping Sauce: In a mixing bowl, stir 1 c. of the Sabayon-Mascarpone mix and the Marsala. Cover and chill.
- For the Espresso Rum Mix: In a small bowl, mix the rum and espresso. Cover and chill.
- For the Whipped Cream: In a mixing bowl, combine the cream, sugar, and vanilla extract. Beat with a beater till soft peaks form.
- For the Tiramisu: In a mixing bowl, fold 1 c. of the Sabayon-Mascarpone mix into 1/2 c. of the whipped cream. Spread a small amount of this mix into the bottom of a 10- by 6-inch baking dish, forming a 1/8-inch deep layer.
- Dip 10 of the ladyfingers into the espresso mix (only for 2 seconds). Transfer to a dry surface. Gently press the soaked ladyfingers into the layer of sabayon whipped cream. Spread the remaining sabayon whipped cream over the soaked ladyfingers and gently tap the pan to release any air bubbles. Smooth the surface with a spatula.
- In the same way, soak the remaining ladyfingers and arrange them in the baking dish. Spread the remaining Sabayon-Mascarpone mix over the second layer of ladyfingers. Smooth the surface with a spatula. Cover and chill for at least 12 hrs.
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