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Tiramisu 6

Author/Submitted by:
Servings: 6
Categories: Chocolate / Desserts

6    Egg yolks
6  tablespoons  Sugar
6  tablespoons  Dry Marsala
1  pound  Mascarpone cheese, room temp.
2/3  cup  Chilled whipping cream
1/3  cup  Expresso coffee, freshly brewed
1/4  cup  Dark rum
3  tablespoons  Sugar
1  teaspoon  Vanilla extract
1    12x6x1 layer sponge cake*
3  tablespoons  Shaved bittersweet chocolate
3  tablespoons  Expresso coffee beans**

*Cut into 8 - 3" squares **finely ground Whisk yolks, 6 tablespoons sugar, and Marsala in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow water to touch bottom of bowl). Using portable electric mixer beat until mixture triples in volume about 5 minutes. Cover zabaglione and refrigerate until well chilled. (Can be prepared 2 days ahead). Place mascarpone in large bowl. Using electric mixer whip cream with 2 tablespoons sugar in medium bowl to soft peaks. Fold into mascarpone. Gently fold in zabaglione. Refrigerate until well chilled about 3 hours. Combine expresso coffee, rum, 3 tablespoons sugar, and vanilla in small bowl. Brush over both sides of cake pieces. Place generous tablespoon mascarpone mixture in bottom of each of 8 balloon-shaped wineglasses. Set cake square or wedge into each at angle. Top with remaining mascarpone mixture. Combine shaved chocolate and ground coffee beans. Sprinkle over desserts. Refrigerate until chilled at least 30 minutes and up to 3 hours. NOTE: Instead of 12x6x1" layer sponge cake cut into eight 3" squares you may use a 9" round sponge cake cut into 8 wedges. FROM: RITA TAULE (BTVC62A), Prodigy, 12/21/91. Shared by Judi M. Phelps on alt.creative-cooking and alt.creative-cook conferences, Internet.

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