Tiramisu

I am way behind on posts and I know that I promised this recipe a while ago so I will post this now and hopefully catch up a little later.  Life sometimes just gets in the way. 

This particular recipe I got off the Food Network Website about 5 or 6 years ago.  I took a chance with it and it turned out to be delicious.  I've had a lot of compliments on it when I have served it and there is always the "wow" factor when you just take the extra time to make it purdy. 

Now here's a little warning just in case......there are raw eggs in this so if you have any problems with that then don't make this recipe.  Enough said. 

So let's assemble our ingredients.  You'll nedd 4 eggs....2 seperated and two whole.  12 tablespoons sugar, 500 grams of mascarpone cheese, 1 cup heavy whipping cream, pinch of salt, 10 tablespoons Marsala (optional), 2 cups espresso, plus more if needed, 1 large package Lady Fingers (4 sleeves of 12 biscuits), and 1 whole cup chopped semisweet chocolate. 


First thing you want to do is place 2 eggs and 2 whole egg yolks in an electric mixer bowl and add 8 tablespoons of sugar.  With whisk attachment beat until the mixture forms a good ribbon (should have nearly soft peaks).  Once the correct consistency is achieved, whisk in the Mascarpone cheese. 

 

Now in a separate bowl, whip the cream along with 2 tablespoons sugar and a pinch of salt.

Whip until hard peaks form (careful you don't whip it into butter), add the whipped cream to the egg/mascarpone mixture and beat until smooth, adding approximately 2 tablespoons Marsala if you are adding the Marsala.

 

 

 In a seperate bowl, pour the hot espresso and add 2 tablespoons sugar and 8 tablespoons Marsala.

 

Assembly:  One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of a 9 x 13 glass baking pan or a trifle bowl like I have.  Continue until have have an entire layer of biscuits on the bottom of the pan. (Note:  dip quickly or biscuits will become soggy.)

Using a spatula spread half of the mascarpone cream over the biscuits. Note: ( The spatuala will work fine if you are working in a flat pan but I have found that if I put the mascarpone/egg mixture in a piping bag it works much better for the trifle bowl).   Repeat the process above to make a second layer.  This should fill the pan.

TADA!!!  Aint it purdy.....
Refrigerate 8 to 10 hours or overnight.  Grate the chocolate over the top and inbetween the layers if desired. 

Recipe:
2 eggs
2 egg yolks
12 tablespoons sugar
500 grams mascarpone
1 cup heavy whipping cream
pinch of salt
10 tablespoons Marsala (optional)
2 cups espresso, plus more if needed
1 large package Lady Fingers ( 4 sleeves of 12 biscuits)
1 whole cup chopped semisweet chocolate

Place the 2 eggs and 2 whole egg yolks in an electric mixer bowl and add approximately 8 tablespoons of sugar.  With whisk attachment beat until the mixture forms a good ribbon (should nearly have soft peaks).  Once the correct consistency is achieved, whisk in the Mascarpone cheese.  In a separate bowl, whip the cream along with 2 tablespoons sugar and a pinch of salt.

One hard peaks form, add the whipped cream to the egg/Mascarpone mixture and beat until smooth, adding approximately 2 tablespoons Marsala.

In a separate bowl, pour the hot espresso and add 2 tablespoons sugar and 8 tablespoons Marsala.

Assembly:  One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of a 9 x 13 glass baking pan.  Continue until you have an entire layer of biscuits on the bottom of the pan. Dip quickly or they will become soggy.

Using a spatula spread half of the mascarpone cream over the biscuits.  Repeat the process above to make a second layer.  This should fill the pan.  (I can get 3 layers in the trifle bowl).

Refrigerate 8 to 10 hours or overnight.  Grate the chocolate over the top.