Tiramisu – served with Moscato d’Asti
Here it is, Course Five from A Tour of Italy at Kitchen Wizards. And this time I learned how to make Tiramisu like a great chef. The great chef this time was Chef Judy. She whipped and she folded and “lightened it up with a little heavy cream” to get the mixture as soft as a “mousse” while she explained that Tiramisu is a family-oriented dish. Chef Herve, for his part, said it was the result of an Italian cooking contest.
The final wine, a Moscato d’Asti, had a 5.5 percent alcohol that allowed for me to have a second taste of the sugary wine.
Yields 1 9” x 13” pan, 20 servings (can be spooned out like a trifle or cut into 1¼” x 4 ¼” portions. Or can be made in individual custard cups.)
2 lbs. Mascarpone Cheese
1 ¼ cups sugar
10 egg yolks
¼ cup hot espresso
1/3 Sweet Masala wine
1 cup heavy cream
1 package of Lady Finger cookies
2 cups very strong coffee
¼ cup Rum, Kahlua or Amaretto
Fill sauce pot half full with water and bring to a boil.
Place sugar, yolks, espresso and masala in a bowl and place over the water.
( this is called a water bath)
Turn the heat to simmer and whisk the egg mixture until light in color and hot to touch. ( if you have a kitchen thermometer it should read 150˚ )
Remove from water bath and whip until cold, preferably using a Kitchen Aid mixer or if not an electric hand mixer.
Slowly add the mascarpone.
When it is incorporated add the heavy cream. Continue whipping until thickened but still pourable.
Do not over whip, mixture will break.
Ladle small amount of custard on the bottom of the 9×13 pan.
Soak Lady fingers in coffee and lay, crosswise, over the base of the pan.
Ladle custard over the cookies until all are covered, about ½ in. thick of custard.
Repeat with layers of soaked cookies and finish with custard.
Top the whole pan with a layer of grated chocolate.