Here’s a great Triamisu recipe that I just tried and it works great!  Enjoy!

High-impact tiramisu

Makes: 12 servings

8 ounces mascarpone cheese, at room temperature

1 package (24) ladyfingers

3/4 cup cold espresso

2 tablespoons each: brandy, sugar

1/4 cup unsweetened cocoa powder

1 Mix: Stir together zabaglione (recipe below) and pastry cream (below) in a bowl. Fold in whipped cream (below). Fold in mascarpone. Chill.

2 Layer: Arrange 12 ladyfingers in a single layer in a 9-by-9-inch pan. Mix espresso, brandy and sugar in a bowl. Brush ladyfingers with half espresso mixture. Smooth on half the cream. Arrange a second layer of 12 ladyfingers. Brush with remaining espresso. Smooth on remaining cream. Dust with cocoa powder. Cover tightly and chill 1-3 days.

Zabaglione: Measure 5 egg yolks, 1/2 cup sugar and 1/2 cup sweet Marsala into a bowl. Swirl smooth with an immersion blender. Pour into the top of a double boiler set over medium heat. Cook, whisking constantly, until hot and thickened, 5 minutes. Pour into a clean bowl. Stir in 1 teaspoon vanilla. Cool, cover and chill overnight.

Pastry cream: Measure 1/2 cup sugar, 1/3 cup flour zest of 1 lemon, 3 egg yolks and 1 cup milk into a heavy-bottom saucepan. Swirl smooth with an immersion blender. Set over low heat. Cook, whisking constantly, adding 1 cup milk, a little at a time, until thick and smooth, 10 minutes. Pour into a bowl. Stir in 1 teaspoon vanilla. Cool, cover and chill overnight.

Whipped cream: Whip 2 cups whipping cream, 1/4 cup sugar and 1 teaspoon vanilla to sturdy peaks. Chill.

Provenance: Adapted from David Rosengarten of DavidRosengarten.com. He adapted the recipe from unsung but likely historic Baltimore baker Carminantonio Iannaccone.

via Tiramisu: This fussy version well worth the extra work – chicagotribune.com.

Category: Espresso, Recipe  Tags: ,
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