This is one dessert that I loved when I first came to US and wanted to try ever since. Finally this Christmas, I decided to give it a whirl. And it came out very nice...and yummy..
Preparation Time: 20-30 min
Cooking and assembling Time: 30 - 45 min
Serves: about 15
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Ingredients: 8 egg yolks 1/2 cup + 2 tblsp sugar 1 1/2 cups Marsala wine 500 ml cream 750 gm mascarpone cheese (you get Tiramisu Mascarpone too) 3 cups espresso coffee 3 tblsp Kahlua 4 pkts lady fingers (2 packets if fingers are thick. I found thin ones) 2-3 tsp coacoa powder 1 hersheys chocolate (optional) |
Cream Layer
- Carefully break eggs and separate egg yolk from whites. We only need the yolks.
- Beat egg yolks and 1/2 cup sugar using a beater.
- Boil this egg mixture using a double boiler. I boiled this in a bowl on top of another pan of boiling water. The upper bowl should not be immersed in water but kept above it. Keep the heat on medium or else the eggs will start cooking. Keep stirring.
- Add 1/2 cup marsala wine during boiling.
- Keep stirring till the mixture becomes smooth and creamy with no sugar granules (about 10 min).
- When done keep in a pan or sink of cold water for cooling. Keep stirring in between.
- Beat cream till thick and heavy peaks form.
- Add cold egg mixture to cream. Mix gently.
- Take mascarpone chese in a separate bowl and mix gently till smooth.
- Add this mascarpone cheese to the cream. Mix well but gently. This is the cream layer.
- Mix 2 cups espresso coffee, 2 tblsp sugar, 1 cup marsala wine, 3 tblsp Kahlua in a bowl and stir.
- Dip ladyfingers in this liquid and make a layer in the 9 X 13 serving tray. The ladyfingers can get very soggy, so dip quickly and layer immediately.
- Spread cream layer.
- Top it with another layer of ladyfingers and cream.
- Cover with aluminium foil and refrigerate overnight.
- Dust cocoa pwd using a tea strainer.
- Spread a few chocolate shavings on top. To make chocolate shavings, peel the hersheys chocolate with a peeler.
Tips
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