California Pizza Kitchen Tiramisu
Sabayon-Mascarpone Mixture
12 ounces mascarpone cheese
5 large egg yolks
6 tablespoons granulated sugar, ,divided
2 tablespoons Marsala wine
2/3 cup heavy cream
1/2 teaspoon vanilla extract
Sabayon Topping Sauce
2 tablespoons marsala wine
Espresso Rum Mixture
1 1/2 cups coffee
1 1/2 cups dark rum
Whipped Cream
1/2 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
Additional Ingredients
20 ladyfingers
2 tablespoons shaved chocolate
Sabayon-Mascarpone Mixture: In a medium mixing bowl, beat Mascarpone
with a spatula until smooth and creamy. Set aside and allow
Mascarpone to warm up to room temperature (up to 1 hour).
In another medium mixing bowl, combine the egg yolks, 4 tablespoons
of the sugar and the Marsala and whisk until blended. Transfer the
mixture to the top half of a double boiler and place it over
simmering water over medium high heat. With a whisk, beat the
mixture until it triples in volume (5 minutes). Remove from heat,
cover, and chill thoroughly in the refrigerator.
In a medium mixing bowl, combine the cream, remaining 2 tablespoons
sugar and vanilla extract. Beat with an electric beater until peaks
form. Using a spatula fold whipped cream mixture into Mascarpone.
Gently fold the egg mixture into the whipped cream-mascarpone
mixture. Cover and refrigerate.
Sabayon Topping Sauce: In a mixing bowl, stir 1 cup of the
Sabayon-Mascarpone mixture and the Marsala. Cover and refrigerate.
Espresso Rum Mixture: In a small bowl, mix the rum and espresso.
Cover and refrigerate.
Whipped Cream: In a mixing bowl, combine the cream, sugar and
vanilla extract. Beat with a beater until soft peaks form.
Tiramisu Assembly: In a mixing bowl, fold 1 cup of the
Sabayon-Mascarpone mixture into 1/2 cup of the whipped cream. Spread
a small amount of this mixture into the bottom of a 10 x 6 inch
baking dish, forming a 1/8 inch deep layer.
Dip 10 of the ladyfingers into the espresso mixture (for only 2
seconds). Transfer to a dry surface. Gently press the soaked
ladyfingers into the layer of sabayon whipped cream. Spread the
remaining sabayon whipped cream over the soaked ladyfingers and
gently tap the pan to release any air bubbles. Smooth the surface
with a spatula. In the same way, soak the remaining ladyfingers and
arrange them in the baking dish. Spread the remaining
Sabayon-Mascarpone mixture over the second layer of ladyfingers.
Smooth the surface with a spatula. Cover and refrigerate for at
least 12 hours.
Servings: 6
Nutritional Information: 6 Fat: 60.6 grams; Calories: 937; Calories
From Fat: 66%; Protein: 11 grams; Carbohydrate: 58 grams;
Cholesterol: 452 milligrams; Sodium: 118 milligrams; Fiber: 1.6
grams; Monosaturated Fat: 11 grams; Saturated Fat: 18.7 grams;
Polyunsaturated Fat: 2; grams |