Tiramisu Recipe

This is my first attempt at making Tiramisu. It turned out very well, although I thought a tad sweet. Next time, I might try cutting 1 TBS of sugar from the recipe. I might also try it with dark rum instead of Marsala, although the wine was very good. Using unsweetened cocoa and semi-sweet grated chocolate is important to counter the sweetness. It is also important to let the dessert sit overnight so that the ladyfinger biscotti-style cookies absorb enough of the moisture. Tiramisu is not an age-old recipe, handed down from generation to generation. Apparently, it was created in a restaurant in Italy in the late 60s or early 70s and has seen many variations since then. Finding a first recipe to make can be very intimidating but the process, itself, is not difficult. Ingredients: 5 egg yolks sugar 1 lb mascarpone cheese 1 cup whipping cream, whipped to stiff peaks 2 cups espresso or Strongly brewed coffee 1 TBS vanilla 1 cup Marsala wine 2 packages biscotti-style (dry) ladyfingers Directions: In the top of a double boiler, whisk 5 egg yolks with 1/2 cup of sugar until mixed and light yellow. Place over boiling water and reduce heat to simmer. Add 1 cup of Marsala wine and continue simmering, stirring constantly, until mixture forms peaks (roughly 6-10 minutes) Cover and refrigerate for 30 minutes. Whip one cup of whipping cream with 2 TBS of sugar until stiff peaks form. Add 1 lb of Mascarpone cheese to the egg mixture. Gently fold the egg mixture into the whipping cream ...



http://www.youtube.com/watch?v=vdy1UKJDPV8&hl=en