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Title: **TIRAMISU**
written on Friday, 20 May 2011 @ 20:20 ✈{ 0 comments }


For Topping:

1 c whipping cream
2 tsp sugar
2 Tbsp coffee liqueur
chocolate shavings and cocoa powder, for garnish

For Cream Filling:

1 c whipping cream
1 Tbsp vanilla extract
5 egg yolks
1/2 c sugar
1/3 c Marsala wine
2 c mascarpone cheese

For Ladyfinger Base:

1 1/2 c coffee
1/4 c rum
5 Tbsp sugar
1 package ladyfinger biscuits
1/2 c grated chocolate


For Topping:

1. Whip cream to soft peaks and stir in sugar and coffee liqueur. Chill until ready to assemble.

For Cream Filling:

1. Whip cream to soft peaks and stir in vanilla extract. Chill.

2. Place a pot with 2 inches of water on medium heat and bring to a simmer. In a metal or glass bowl, whisk together egg yolks, sugar and Marsala wine. Place over the pot of simmering water and whisking constantly until mixture has doubled and holds a ribbon design on itself when you lift the whisk. Remove from heat.

3. Whisk in mascarpone cheese and if still warm, chill until at least room temperature. Fold in vanilla whipped cream. Set aside until ready to assemble.

For Ladyfinger Base:
1. Mix coffee, rum and sugar until sugar has dissolved.

To Assemble:

1. Dip ladyfingers in the coffee soaking liquid, just for a moment, to let it soak up the coffee (but not get soggy). Line the bottom of a trifle bowl, or decorative casserole dish completely with the soaked ladyfingers.

2. Spread a half of the Cream Filling over the ladyfingers and sprinkle with grated chocolate.

3. Repeat Steps 1 and 2. (If your trifle dish is quite tall, repeat Steps 1 & 2 again, using a third of the cream filling each time).

4. Spread whipped cream topping over Tiramisu, dust with cocoa powder and sprinkle with grated chocolate


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