Indulge in this delectable recipe for Tiramisu
4 egg yolks
250 ml castor sugar
2.5 ml scraped vanilla seeds
250 g mascarpone cheese
375 ml cream
375 ml – 500 ml strong coffee, cooled
160 ml marsala wine
200 g Savoiardi Lady Fingers
For dusting: 45 ml (3 T) cocoa powder mixed with 45 ml (3 T) caster sugar
Place the egg yolks and the sugar in the top of a double boiler, over boiling water. Reduce the heat to low, so that the water is simmering and not boiling.
Whisking continually, cook the eggs and sugar over a constant heat (be sure that the heat is constant and not too hot or the eggs will scramble).
Together the eggs and sugar will pale and thicken to form a smooth thick custard or zabaglione. This will upwards of about 10 minutes.
Remove from the heat and allow to cool slightly.
Add the marscapone cheese and whisk until combined.
In a separate bowl, whip the cream to stiff peaks.
Fold the whipped cream into the mascarpone zabaglione mixture and set aside.
Mix the coffee with the marsala wine. Dip the savoiardi biscuits into the coffee mixture for a few seconds, turning over once to allow them to absorb some of the coffee. Do not over soak the biscuits as they will crumble.
Arrange the savoiardi biscuits in the bottom of your serving dish.
Spoon half the mascarpone cream filling over the savoiardi biscuits.
Dust with the cocoa/sugar powder.
Add another layer of savordi biscuits and a second layer of marsacapone cheese.
Refrigerate until needed.
Dust with more cocoa /sugar powder just before serving.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor