TIRAMISU
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Made but yet to be tasted.
Lady Fingers: from the package.
Mascarpone Cream:
6 egg yolks
1 cup sugar
1/2 cup rum
2 pounds mascarpone cheese
Cappuchino Syrup:
1 cup cappuchino, hot
3 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup grated bittersweet chocolate
Mascarpone Cream:
Whisk egg yolks and sugar in a b Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon). Remove from the double-boiler and cool mixture over ice bath, until room temperature. Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated. Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
Cappuchino Syrup:
Make a cup of instant cappuchino. To 1 cup of hot cappuchino, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
Assembly:
Divide the mascarpone cream into 3 portions. Spread the first portion of the mascarpone cream at the bottom of a deep (8 by 8-inch) mold. Soak the ladyfingers one at a time into the cappuchino but only enough so it does not make it mushy. Layer the mold with the ladyfingers. Repeat process of mascarpone cream and ladyfinger layers. Lastly, top with the remaining mascarpone cream and cover with grated chocolate. Cover mold and refrigerate at least 2 hours before serving.