Page 219 - The Mediterranean Refresh

Serves: 4 Your friends and family will love my tiramisu recipe. It’s
easy to make, and I guarantee it will be the best tiramisu
you’ve ever had! The mascarpone does not have to be at
room temperature, but it will be easier to mix in if it is. Take
it out of the refrigerator as you gather the other ingredi-
ents to make the recipe.

Mediterranean Tiramisu

INGREDIENTS INSTRUCTIONS

6 large egg yolks 1. Combine the egg yolks and sugar in the top of a
(approx. ½ cup of double boiler, set over boiling water and use a
DESSERT yolks) wire whisk to mix. Reduce the heat to low and

1 cup sugar
cook, stirring constantly with the whisk, for about
1¼ cups mascarpone 10 minutes. This is your sabayon. Remove from
cheese, room the heat and continue to whisk until the yolks are
THE MEDITERRANEAN REFRESH whipping cream 2. Add the room-temperature mascarpone cheese
temperature
thick and lemon-colored. Allow to cool briefly.
1⅓ cups heavy
to the whipped yolks and whisk until well
1 cup cold espresso or
combined.
strong coffee
3. In a separate bowl, use an electric hand mixer
½ cup coffee-flavored
or a stand mixer to whip the cream to stiff peaks.
liqueur (optional)
30 Italian ladyfingers,
Savoiardi style (about 4. Gently fold the whipped cream into the
mascarpone-sabayon mixture and set aside.
1½ 7-oz. packages)
5. Mix the cold espresso with the coffee liqueur, if
1 oz. unsweetened using. Dip the ladyfingers into the mixture just
cocoa for dusting
long enough to get them wet. Do not soak them!

6. Arrange half of the ladyfingers in the bottom of
a 9-inch-square baking dish or other similar-size
container.

7. Spoon half the mascarpone cream filling over
the ladyfingers.
8. Repeat the process with another layer of
ladyfingers, and add another layer of mascarpone
cream.

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