Margaret's Espresso Tiramisu |
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Prep Time: 60 Minutes Cook Time: 720 Minutes |
Ready In: 780 Minutes Servings: 12 |
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This recipe was found in the Wicker Park Booster in Chicago, IL. A Pioneer Press publication that covers local news in the Wicker Park area of Chicago. The caption with the picture is this: Evanston resident Margaret Doyle, 22, has become famous among her family and friends for her decadent tiramisu recipe. Doyle, a college student who works at a coffee shop, is careful to use a strong espresso blend such as Italian roast I made this for my girlfriend on Valentine's Day. It won her over and was an excellent comfort food for us. It is VERY rich, and you don't need much for a satisfying serving. I used a small stove top espresso maker for the espresso, Grand Marnier for the cognac, and I used mostly unsweetened chocolate augmented by semi-sweet and white. I really went nuts on the chocolate! It was my first time making custard and whipped cream, but it was a lot easier than I thought. It's a great dish for a potluck as there will easily be enough to go around. And if you drink the extra espresso like I did, prepare for a long, energetic, night! My thanks to the Margaret Doyle of Evanston and The Wicker Park Booster for bringing us this recipe. Ingredients:
2 egg yolks |
1/4 cup sugar |
1/2 cup marsala wine |
1/2 lb mascarpone cheese |
1 cup whipping cream |
1 1/4 cups espresso, cold |
6 tablespoons brandy, preferably cognac |
24 ladyfingers |
6 ounces chocolate, dark, semisweet, shaved into small pieces |
Directions:
1. Make custard filling by beating egg yolks with sugar until light. Beat in Marsala wine. Cook custard in a double boiler or in a stainless steel or glass bowl set over a pot of simmering water. Cook gently, stirring constantly, until thickened, approximately 10 minutes. Cool completely.
2. Put Mascarpone cheese in a medium bowl, then slowly beat in cooled custard.
3. Whip cream until light, but not overly thick or firm. Gently fold into cheese mixture. Place in refrigerator to cool.
4. In a long shallow dish, combine coffee with cognac or brandy. Reserve.
5. Line an 8-inch baking dish or trifle bowl with ladyfingers. (If ladyfingers do not fit exactly, cut them to fit). Before laying down each ladyfinger, dip quickly in coffee/liquor mixture. Flip over and dip the second half quickly. Cookies should still be firm. Lay into dish. Once bottom layer is in the dish, spread half the cheese mixture over cookies. Sprinkle with chocolate. Place another layer of dipped ladyfingers over the first. Spread with the remainder of the filling and sprinkle with chocolate.
6. Cool overnight to allow flavors to mingle and dish to firm.
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