5 large egg yolks
2/3 cup + 2 tablespoons granulated sugar
16 ounce mascarpone - softened
1 cup of heavy whipping cream
1/4 cup of Marsala Wine
3/4 cup of strong brewed coffee or espresso
24 lady fingers
3 tablespoons of rum
3 tablespoons of Espresso Dark Balsamic Vinegar
1/3 cup of ground chocolate
Whisk 1/3 of the sugar with egg yolks for 2 minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium sauce pan of simmering water. Add the Marsala and continue whisking constantly for about 5 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 of the sugar with the heavy cream until soft peaks form. Gently fold the egg yolk mixture into the mascarpone mixture. Blend the espresso or coffee with the remaining 2 tablespoons of sugar, rum and Espresso Balsamic until the sugar dissolves.
Working with one 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 refridgerate at least 6 hrs.
recipe from Veronica Foods