TIRAMISU with COFFEE SAUCE
Brio Tuscan Grille Recipe
Makes 8 servings
6 egg yolks (see note)
1/3 cup granulated sugar
1 1/2 pounds mascarpone cheese
3 tablespoons sweet Marsala wine, divided
1 1/2 cups brewed espresso, divided
24 split ladyfingers (2 packages, about 3 ounces each)
2 tablespoons unsweetened cocoa powder
Coffee Sauce (see recipe)
1/2 cup bittersweet chocolate shavings or chocolate covered coffee beans, for optional garnish
In a mixing bowl, combine egg yolks and sugar. Using an electric mixer at medium high speed, beat until thick and pale in color, about 5 minutes. Add mascarpone, 1 tablespoon marsala and 1 tablespoon espresso. Beat again until smooth.
Combine the remaining 2 tablespoons marsala and the remaining espresso; pour about half of the liquid into a shallow dish or pan. Quickly dip half of the ladyfingers into the espresso mixture. Arrange the soaked ladyfingers in a single, solid layer in a 7 x 11 x 2 inch baking pan, breaking the ladyfingers if necessary to make them fit.
Spread about one third of the mascarpone mixture evenly over the soaked ladyfingers. Use the remaining espresso mixture to dip the remaining ladyfingers; arrange a second layer in the pan.
Add the remaining mascarpone mixture, smoothing the top. Cover with plastic and refrigerate overnight.
If cheese layer is not firm enough to cut, place in the freezer for about 1 hour before serving. Sift cocoa powder over the top. Drizzle Coffee Sauce onto each serving plate; place a portion of tiramisu on the sauce. If desired, sprinkle with chocolate shavings or top with a chocolate covered coffee bean.
Coffee Sauce: (Makes about 3/4 cup)
3/4 cup granulated sugar
1 1/2 cups brewed coffee
1/2 cup heavy (whipping) cream
Combine sugar and coffee in a pot; bring to a boil over medium heat, stirring constantly until sugar is dissolved. Reduce heat and simmer, stirring occasionally, until mixture has reduced to 1/3 cup.
Remove from heat and cool briefly. (To speed the cooling process, pour into a large glass bowl and stir gently.) Stir in the heavy cream. Place over low heat; bring to a simmer, stirring constantly. Let cool before serving.
Labels: Brio Tuscan Grille