Tiramisu

Servings

4

Ingredients

8 Egg yolks
4 ounce Sugar
3 ounce Marsala wine
1.5 pounds Marscapone cheese
2 ounce Dark rum
1.5 cups Heavy cream
1.5 teaspoons Vanilla
3 tablespoons Confectionery sugar
2 cups Espresso or dark roast coffee
3 ounce Kahula
1 ounce Dark rum
1 package Lady fingers ( approx 17 oz package ) 60 lady fingers
5 ounce Dark chocolate grated or shaved

Directions

Yields: 1/2 hotel pan as we say in the restaurant or about a 9.5*11.5*3 pan.

Method: Place the eggs, sugar, marsala into a stainless steel bowl and whisk over a double boiler until the mixture is pale yellow and tripled in volume ( Zabagloine ). Remove from heat and let cool. Add the marscapone and rum to the Zabagloine and mix well. Whisk the heavy cream, vanilla and confectionary sugar in a bowl and bring to stiff peaks. Fold the whipped cream mixture into the Zabagloine and mix until fully incorporated. Be careful not to deflate. Combine the espresso, kahula and dark rum into a small bowl.
Assembly: Quickly dip the lady fingers into the espresso, kahula and dark rum mixture and place them in the bottom of the pan. This will take about 20. Place 1/3rd of the Zabagloine mixture on top of the lady finger mixture and smooth it out evenly. Repeat this process for the next two layers. Place the grated chocolate on top of the Zabagloine mixture, cover with plastic wrap and let sit for a few hours in the refrigerator to set up. Serve and enjoy!