Tiramisu Mascarpone Fondue
1 t. instant espresso powder
1 T. boiling water
17 oz. mascarpone cheese
1/4 C. confectioners' sugar
2 T. sweet Marsala wine
2 T. cornstarch
3 large egg yolks, at room temperature
Finely chopped bittersweet chocolate, for serving
Crisp Italian ladyfingers
Large whole strawberries with stems attached
Peaches cut in wedges
In a small bowl, dissolve espresso powder in boiling water. In top part of a double boiler over simmering water, combine espresso liquid, mascarpone, confectioners' sugar, Marsala and cornstarch, mashing with a rubber spatula until mascarpone has melted and mixture is smooth.
In a medium bowl, whisk egg yolks to combine. Gradually whisk in about 1/2 cup of warm mascarpone mixture. Whisk egg yolk mixture into mascarpone mixture. Whisking constantly, cook until fondue is hot and thickened, about 2 minutes.
Transfer to a ceramic fondue pot or chafing dish and keep warm over a burner. Place chopped chocolate in small, individual bowls. Serve immediately with ladyfingers, strawberries and peaches, allowing guests to dip their fondue-covered food into the chocolate before eating.
Makes 4 to 6 servings.
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