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Cream Filling: In a medium sized
saucepan heat 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar just until
boiling. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup
(60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks. When the milk
comes to a boil, gradually whisk it into the egg yolk mixture. Transfer this
mixture into another clean large saucepan and cook over medium heat, stirring
constantly, until it comes to a boil. When it boils, continue to whisk the
mixture constantly for another minute or so or until it thickens. Remove from
heat and strain into a large bowl. (This will remove any lumps that may have
formed.) Whisk in the Marsala (or rum), vanilla extract, and butter.
Immediately cover the surface of the custard with plastic wrap to prevent a
crust from forming. Refrigerate until cold, approximately two hours.
Once the custard
has cooled sufficiently, remove from the refrigerator. In a separate bowl, with
a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold,
or whisk, the mascarpone
into the cold custard until smooth.
Coffee
Soaking Syrup: In a large
shallow bowl
combine the coffee (espresso), sugar, and rum. Taste and add more sugar if you
like. Set aside.
To Assemble: Line a
9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan
with plastic wrap. Make sure the plastic wrap extends over the sides of the loaf
pan.
Have ready the ladyfingers, coffee mixture,
and cream filling.
Working
with one ladyfinger at a time, dip 8 ladyfingers in the coffee mixture and place
them side by side in a single layer over the bottom of the loaf pan. Spoon 1/3
of the cream filling over the ladyfingers, making sure they are completely
covered. Repeat with another layer of ladyfingers by dipping them (8)
ladyfingers in the coffee mixture and placing them on top of the cream. Again,
cover the ladyfingers with cream and repeat with another layer of ladyfingers,
cream, and ladyfingers. Cover the Tiramisu with plastic wrap and refrigerate at
least 6 hours, preferably overnight.
To Serve: Remove the plastic
wrap from the top of the tiramisu. Gently invert the Tiramisu from the loaf pan
onto your serving plate and
remove the plastic wrap. Sift cocoa powder over the top of the Tiramisu and
decorate with
grated or chopped semisweet chocolate and fresh raspberries (if in season).
Makes 8 - 10 servings.
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