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Tiramisu - Bon Appetit

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

  1. 3 tablespoons shaved bittersweet chocolate
  2. 1 sponge cake layer 12x6x1 -- cut
  3. 1/3 cup freshly brewed espresso coffee
  4. 2/3 cup chilled whipping cream
  5. 6 tablespoons dry Marsala
  6. 1 teaspoon vanilla extract
  7. 1/4 cup dark rum
  8. 3 tablespoons finely ground espresso coffee
  9. 6 tablespoons sugar
  10. 6 egg yolks
  11. 3 tablespoons sugar
  12. 1 pound mascarpone room temp.
  13. Water
Contains GlutenEggsMilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 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).
  2. Place mascarpone in large bowl. Using electric mixer whip cream with 2 tablespoons sugar in medium bowl to soft peaks. Fold into mascarpone.
  3. Gently fold in zabaglione.
  4. Refrigerate until well chilled about 3 hours.
  5. Combine espresso coffee, rum, 3 tablespoons sugar, and vanilla in small bowl. Brush over both sides of cake pieces.
  6. Place generous tablespoon mascarpone mixture in bottom of each of 8 balloon-shaped wineglasses. Set cake square or wedge into each at angle.
  7. Top with remaining mascarpone mixture.
  8. Combine shaved chocolate and ground coffee beans. Sprinkle over desserts.
  9. Refrigerate until chilled at least 30 minutes and up to 3 hours.
  10. NOTE : Instead of 12x6x1 layer sponge cake cut into eight 3 squares you may use a 9 round sponge cake cut into 8 wedges. Take all the time you need to enjoy this scrumptious recipe!
  11. Serves 8.
  12. Contributed to the FareShare Gazette by Bobbie; 13 February 2003. www.fareshare.net

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Whisk
  • Electric mixer
  • Blender
  • Chef's knife
  • Spatula
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Bon Appetit. Source: "Bon Appetit". S(from): "Rita Taule". Saved from www.fareshare.net (http://www.fareshare.net/recipesV6-02T.html), file Recipes/www.fareshare.net/recipesV6-02T.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.