Tiramisu

Tiramisu

Holidays are fast approaching and I am always ready for a festive dinner party, either at my house or another’s. Bringing a dessert is my favorite thing for two reasons, one being, well, I love sweets and the other is I feel less intrusive to the host’s menu plans by bringing something to cap off the meal instead of guessing what will go with it.

Dessert is safe and polite, and Tiramisu is the queen of the proper dessert table, especially when it’s homemade. It is a three step dish, but once you get the components prepared it really is quite simple and foolproof. Plus, there is no baking involved and the longer it macerates the better it tastes.

My rice cooker truly offers the easiest way to prepare the fluffy and airy Zabaglione “custard” and being able to nest a glass bowl over the steaming water makes the process a breeze. Then heating the coffee and chocolate mixture was a true pleasure in the inner pot without any fear of scorching or overheating. With this easy recipe you are ready to shine during the holidays.

Ingredients

7 egg yolks
1/2 cup sugar
1/4 cup sweet Marsala
8 ounces Mascarpone cheese, at room temperature
1 cup heavy cream
2 cups brewed espresso coffee
1/2 cup dark chocolate chips
1 tbsp rum
2 tsp vanilla
60 ladyfingers
1/4 cup unsweetened cocoa powder

beat together eggs and sugarDirections

Add 2 cups of water to the inner pot of your rice cooker and set a heatproof bowl over the pot. Set to Sauté-Then-Simmer and beat together egg yolks and sugar in the warming bowl.

Add the Marsala and continue to whisk until mixture is thick and has doubled in volume, about 15 minutes. Remove from heat and stir in the Mascarpone cheese until completely blended.

In another bowl, whip the heavy cream to soft peaks and fold into the Zabaglione. Set aside

Rinse the inner pot of the rice cooker. Set to Sauté-Then-Simmer and combine espresso, chocolate, rum and vanilla. When hot, add chocolate and stir to dissolve. Let mixture cool down enough for you to be able to dip ladyfingers.

Begin dipping each ladyfinger swiftly in the chilled coffee mixture and add to the bottom of a square 6″ by 6″ dish in one layer. Spoon enough Zabaglione over the ladyfingers to cover evenly, using a spatula to create an even layer.

Repeat with a second and third layer of dipped ladyfingers and remaining Zabaglione. Dust top with cocoa powder. Let set in the refrigerator for a few hours before serving.

 

Over to You

What’s your version of Tiramisu? Share and inspire us!

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