Tiramisu
Recipe courtesy Wolfgang Puck, 2002
Ingredients
Ladyfingers:
6 eggs, separated
1/4 cup sugar, plus 1/4 cup
1 cup cake flour, sifted
Melted butter, for brushing pan
Mascarpone Cream:
6 egg yolks
1 cup sugar
1/4 cup Marsala
1/4 cup brandy
2 pounds mascarpone cheese
Espresso Syrup:
1 cup espresso,
3 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup grated bittersweet chocolate
Instructions
Ladyfingers:
Preheat oven to 350 degrees F.
Butter a 12 by 16-inch baking tray. Line with parchment
paper and brush again with butter.
In a mixing bowl, whip the egg yolks with 1/4 cup sugar
until ribbony and light in color. Reserve.
In another mixing bowl, whip the egg whites to soft
peaks. Slowly add the remaining 1/4 cup sugar
and continue to whip to medium peaks. Sift the flour
again. With a rubber spatula, fold half of the
flour mixture into the yolk mixture. Fold in 1/2 of the
egg white mixture. Then fold in the
remaining 1/2 flour mixture. Lastly, fold in the
remaining 1/2 egg white mixture. Pour the batter into prepared baking tray and
with an offset spatula, carefully spreading the batter to fill the
tray. Bake for 12 to 15 minutes until done and golden in
color. Remove from the oven and allow to
cool to room temperature. Use as needed. This can be made
up to 2 weeks in advanced, wrapped in
plastic wrap and foil and stored in the freezer.
Mascarpone Cream:
In a medium bowl, whisk together the egg yolks and sugar.
Add the Marsala and brandy. Place over a
double-boiler and cook until mixture reaches 160 degrees
F. Continue to cook mixture for another 5
minutes, until the mixture resembles a thick paste (this
is a sabayon). Remove from the
double-boiler and cool mixture over ice bath, until room
temperature. Whip the mascarpone cheese to
soft peaks. Fold into the cooled sabayon until well
incorporated. Use as layers in the tiramisu or
as needed. Can be made up to 4 hours ahead.
Espresso Syrup:
Brew fresh espresso. To 1 cup of hot espresso, add the
brown sugar, sugar, lemon juice and vanilla
extract. Stir until dissolved.
Assembly: Divide the sheet of ladyfinger into 2 (8 by
10-inch) sheets. Divide espresso syrup into 2 portions.
Divide the mascarpone cream into 3 portions. To assemble.
spread the first portion of the mascarpone
cream at the bottom of a deep (8 by 10-inch) mold topped
with 1 sheet of ladyfinger. Pour 1 portion
of espresso syrup on to layer of ladyfinger until soaked.
Repeat process. Lastly, top with the
remaining mascarpone cream and cover with grated
chocolate. Cover mold and refrigerate at least 2
hours before serving.