Tiramisu

An Italian delicacy! This custard filled dessert is so fluffy and good. Soaked in scrumptious, you gotta give it a try.

Start with these ingredients. Full recipe below.

Brew 2/14 cups of espresso.

Put the espresso, 3/4 cup of the sugar, and 1/4 cup of Kahlua into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool

 Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of Kahlua in the bowl on medium speed until light and airy. Transfer the mixture to another bowl .

Put the cream in a new bowl and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture

 One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. Spoon a layer of cream over the ladyfingers

 Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.

 Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.

Not a very pretty dessert but the taste makes up for it! Enjoy!



Tiramisu

INGREDIENTS
2‑1/4 cups brewed espresso
1‑1/4 cup granulated sugar
6 Tablespoons plus 1 Tablespoon Kahlua
4 extra large egg yolks
1 pound mascarpone cheese
2 Tablespoons sweet marsala wine
1 cup heavy cream
48 store-bought ladyfingers
1/2 cup cocoa powder

PREPARATION:

1. Put the espresso, 3/4 cup of the sugar, and 1/4 cup of Kahlua into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
2. Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of Kahlua in the bowl on medium speed until light and airy. Transfer the mixture to another bowl .
3. Put the cream in a new bowl and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
4. One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
5. Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.

Linking to

Chocolate Dipped Milano and Zabaglione

  

 We had a quite Valentine's Day with a wonderful meal of Filet Mignon that I cooked to surprise my husband. It was his birthday and being from the south his birthday "cake" in always homemade banana pudding. Since his mom made him some the day before I decided to do something different. I made these easy chocolate dipped cookies and Zabaglione. I nice Italian dessert. I think it was a hit! He loved it!

The cookies were made by using a double boiler and melting chocolate. I bought some Milano cookies original and mint and dipped them in the chocolate and then in the Valentine Non-pareils to coat. They made a pretty plate and it was quick, easy and delicious.

The Zabaglione was scrumptious too! It was hard to find nice strawberries though but all in all it was still delicious.

Zabaglione Recipe: by Buddy Valastro

INGREDIENTS

Strawberries:
1	pint beautiful strawberries, trimmed and sliced lengthwise
2	Tablespoons sugar
3	Tablespoons sweet Marsala wine

Combine the strawberries and sugar in a medium saucepan. Turn heat to medium and allow the berries to cook,  until the berries exude juices and begin to soften. Add the Marsala, raise heat to bubble off some of the alcohol. Remove from heat -- you want to stop before the berries turn to mush. There should be a nice combination of berries and juices in the pot. Reserve while preparing the zabaglione.

Zabaglione

8	large egg yolks (organic best)
1/4	cup plus two tablespoons sugar
1	Tablespoon sweet Marsala wine
1	Tablespoon of the strawberry juice
1	pint heavy cream, whipped to soft peaks
1	Tablespoon sugar
4	beautiful strawberries for garnish

1. Set up a double boiler, bottom chamber heated to lowest simmer.
2. Off the heat, with a balloon whisk, whip together the yolks and sugar in the upper bowl of the double boiler until very well emulsified and beginning to lighten in color. Place bowl over the simmering water and continue whisk/whip the eggs, nonstop as they begin to froth and further lighten in color. Slowly add in the marsala as you continue to whip and incorporate completely. Ladle in some of the juices from the pot of strawberries 1 tablespoon just to infuse the mixture with berry flavor.
3. I know -- your arm is sore -- but keep whipping, removing the bowl for a moment if the mixture looks like it is getting to hot -- you don’t want the eggs to scramble. The zabaglione is finished when the mixture is thick, rich and silken in texture -- it should ribbon from the whisk when lifted from the bowl approximately 7-10 minutes.
4. Place bowl on the counter and give a few more turns with the whisk to cool it down a bit. Fold in a nice dollop of the whipped cream to lighten; fold in remaining whipped cream.
5. In four stemmed martini, wine or coupe glasses, ladle in portions of the strawberries and their juices. Spoon the zabaglione over the berries. Top each with a whole fanned strawberry.