Mascarpone Cheese and Tiramisu Recipe

by Lydia Marshall

We have this larger container of Mascarpone Cheese for ONLY $2.99...HOLY COW! For someone like me, this is a big deal. Mascarpone cheese is typically expensive...like $5.99 for an 8 ounce container at some specialty food stores. So this price folks is AMAZING! You can use this mild and milky Italian version of cream cheese for savory and sweet dishes. Come on in and get this delicious and versatile cheese for cooking while supplies last!

___________________________________________________

Tiramisu
10 to 12 servings
3 teaspoons instant espresso coffee (divided)
1 cup water
7 tablespoons sweet Marsala wine (divided)
4 teaspoons natural vanilla extract (divided)
7 egg yolks
1/2 cup sugar
1 vanilla bean
1 1/2 teaspoons powdered sugar (divided)
16 ounces mascarpone cheese, softened to room temperature
1 cup heavy whipping cream
2 packages Italian ladyfingers
1 tablespoon unsweetened cocoa powder
4 oz high quality bittersweet or dark chocolate, shaved or grated

1.) In a small saucepan bring water to boil, add 2 teaspoons of instant espresso, 3 tablespoons Marsala, 1 teaspoon vanilla and sugar to taste (do not make it overly sweet).  Bring the mixture to room temperature before brushing ladyfingers.

2.) Combine egg yolks, sugar, 4 tablespoons marsala, 2 teaspoons vanilla, and scrape the seeds from one vanilla bean in a heatproof bowl and whip until thickened, about 1 minute.

3.) Place bowl over a pot of simmering water and whisk for ten minutes, until thick and doubled in volume.  Remove from heat and allow to cool to room temperature. You have just made Zabaglione - another favorite Italian dessert.

4.) Whip softened mascarpone cheese for 20 seconds, then add the cooled down Zabaglione and whip together for about 25 seconds to incorporate well.

5.) Whip heavy cream with 1 teaspoon powdered sugar and teaspoon of vanilla until firm peaks form.  Fold the whipped cream into the mascarpone mixture and place in refrigerator for 30 minutes to chill. This is the finished Tiramisu cream.

6.) Arrange lady fingers in a single layer on the bottom of a deep Pyrex or plastic container that has a lid. Next, brush the cooled espresso generously over lady fingers, but be careful not to make them soggy. Use a pastry brush and dip it in the espresso and go over each lady finger twice, paying attention so that you can see the coffee soaking in to each one. Next, in a small bowl, mix the cocoa powder, remaining 1/2 teaspoon powdered sugar and teaspoon of espresso powder together.  Put two teaspoons of mixture into a small mesh strainer and dust a generous sprinkling over the lady fingers.

7.) Spread 1/2 of the cream evenly on top of the ladyfingers.  Repeat this same process once more for a second layer.

9.) On the very top shave or grate high quality chocolate on top. Cover with lid and not plastic wrap...you don't want anything to lay on or touch the layer of chocolate. Refrigerate for at least 12 hours for the cream to further set, overnight is preferred. Set out at room temperature for 15 minutes prior to serving.

I made this cake for a dear friends birthday and it turned out great!  A springform pan is a must for it to turn out right.  I chose to line the sides of the pan with vanilla pirouette cookies, but you can use lady fingers if you want - I just don't think that they look as pretty.  You can also make Tiramisu in a trifle bowl if you want to make it a birthday or special occasion cake.