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Sent with Love from
CALIFORNIA
in the Sierra Nevada Foothills.
Recipe Index
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Aged Espresso Balsamic Tiramisu
Prep Information
Prep Time
40 minutes
Cook Time
360 minutes
Serves
12 adults
Includes
Ingredients
- 5 Large Egg Yolks
- 2/3 Cup + 2 Tablespoons Granulated Sugar
- 16oz Mascarpone, softened
- 1 Cup Heavy Whipping Cream
- 1/4 Cup Sweet Marsala Wine
- 3/4 Cup Strong Brewed Coffee or Espresso
- 24 Lady Fingers
- 3 Tablespoons Rum
- 3 Tablespoons Espresso Dark Balsamic Vinegar
- 1/3 Cup Chocolate, ground
Instructions
- Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume.
- Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water.
- Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer. Set aside and allow to cool for 10 minutes.
- In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form.
- Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture.
- Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.
- Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer.
- Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish.
- Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.
- Sprinkle with ground chocolate.
- Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top.
- Cover the tiramisu with plastic and refrigerate at least 6 hours.