Tiramisu Italiano
By: Anonymous
Published: Sunday, February 14, 2010 - 2:59am

Ingredients




7 egg yolks
cup sugar
cup sweet marsala plus
2 tablespoons sweet marsala
8 ounces mascarpone softened to
room temperature
1 cup heavy cream
1 cup brewed espresso coffee
1 ounce dark chocolate
cup rum
1 teaspoon natural vanilla extract
48 ladyfingers
cup unsweetened cocoa powder

Preparation

1 Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. Stir in the mascarpone until completely blended. 2 In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten. 3 In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. 4 Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9- by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving. 5 This recipe yields 8 servings.