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Category: Tiramisu
Prep Time: Cook Time: Total Time:
Zabaglione
4 egg yolks
4 tbsp sugar
2 oz semi-sweet chocolate
1/4 cup Marsala
4 tsp Grand Marnier
Filling
1 cup whipping cream, chilled
4 tbsp sugar
3 tbsp cocoa powder
1 lb Mascarpone cheese
Coffee
2 cups brewed coffee
2 tbsp sugar
1 tbsp vanilla
6 tbsp Creme de cacao
1 (7 oz) pkg ladyfinger cookies
3 tbsp cocoa powder
Make Zabaglione: Melt chocolate and set aside to cool slightly. In top of small double boiler, beat egg yolks and sugar until mixture is a very pale yellow, about 3 minutes. Fold in chocolate, Marsala and Grand Marnier. Place double boiler over medium heat and whisk mixture constantly until it begins to bubble around the edges. Transfer zabaglione to a small bowl, cover and refrigerate 30 minutes.
Make Mascarpone Mixture: Whip cream with sugar and cocoa powder until stiff peaks form. Beat in mascarpone and zabaglione just until blended. Cover and refrigerate 1 hour.
Make Coffee Mixture: In a separate bowl, combine coffee, sugar, vanilla, and creme de cacao.
Assemble: Arrange 8 cookies on the bottom of a medium sized dish or bowl, breaking cookies to fit if necessary. (Note: cookies will not fit tightly; there should be some space between them.)
Spoon about 1 tbsp of the coffee mixture over each cookie so that they are saturated, but not falling apart. Spoon 1/3 of the mascarpone cheese mixture over cookies and sprinkle with 1 tbsp cocoa power. Repeat layers two more times. Cover and refrigerate overnight.
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CHOCOLATE TIRAMISU
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Category: Tiramisu
Prep Time: Cook Time: Total Time:
Zabaglione
4 egg yolks
4 tbsp sugar
2 oz semi-sweet chocolate
1/4 cup Marsala
4 tsp Grand Marnier
Filling
1 cup whipping cream, chilled
4 tbsp sugar
3 tbsp cocoa powder
1 lb Mascarpone cheese
Coffee
2 cups brewed coffee
2 tbsp sugar
1 tbsp vanilla
6 tbsp Creme de cacao
1 (7 oz) pkg ladyfinger cookies
3 tbsp cocoa powder
Make Zabaglione: Melt chocolate and set aside to cool slightly. In top of small double boiler, beat egg yolks and sugar until mixture is a very pale yellow, about 3 minutes. Fold in chocolate, Marsala and Grand Marnier. Place double boiler over medium heat and whisk mixture constantly until it begins to bubble around the edges. Transfer zabaglione to a small bowl, cover and refrigerate 30 minutes.
Make Mascarpone Mixture: Whip cream with sugar and cocoa powder until stiff peaks form. Beat in mascarpone and zabaglione just until blended. Cover and refrigerate 1 hour.
Make Coffee Mixture: In a separate bowl, combine coffee, sugar, vanilla, and creme de cacao.
Assemble: Arrange 8 cookies on the bottom of a medium sized dish or bowl, breaking cookies to fit if necessary. (Note: cookies will not fit tightly; there should be some space between them.)
Spoon about 1 tbsp of the coffee mixture over each cookie so that they are saturated, but not falling apart. Spoon 1/3 of the mascarpone cheese mixture over cookies and sprinkle with 1 tbsp cocoa power. Repeat layers two more times. Cover and refrigerate overnight.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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