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Aged Espresso Balsamic Tiramisu

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

Directions: 

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. 

serves 12

recipe from Veronica Foods

 

 



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