Tiramisu

[jeff]

8 oz Mascarpone cheese
8 oz Heavy cream
3 oz Sugar
4 egg yokes
3 oz sweet marsala
lady fingers or pound cake
Chocolate shavings
Powdered Sugar
Cinnamon
Coffee flavored simple syrup found here. Simple Syrup

Set the Mascarpone cheese on the counter so it can soften.

Place the mixing bowls bowl in the freezer for a few minutes. Remove from freezer and pour in the 8 oz of heavy cream, whip to soft peaks. place cream in a bowl and set aside (in the fridge)

Setup a pot with water, and a mixing bowl on top (see pictures) you want to fill the pot with some water and place the mixing bowl on top, the idea is NOT to have the two touch. You want nothing other then steam to touch the mixing bowl.

Add the egg yokes, sugar, and sweet marsala into the mixing bowl, place the mixing bowl into the pot that has the water in it and place over low/med heat. Using a wisk, mix the mixture (for a good while) till it reaches 160o. Only way to tell is to use a food thermometer. you do have one of those right? Once the mixture reaches 160o move it from the mixing bowl to your stand mixer mixing bowl, wisk the mixture till it cools down.

Once the mixture cools, add in the Mascarpone cheese and blend till smooth. remove the bowl from the mixer and lightly mix in about 1/3rd of the whipped cream then carefully fold the rest of the whipping cream into the mixture.

Take a bowl, or in this case martini glasses, and crumble some pound cake into the bottom of the glass, give the pound cake a nice squirt of simple syrup and then either spoon or pipe the tiramisu cream into the glass, sprinkle powdered sugar, cinnamon and chopped/shaved chocolate on top.
Place in the fridge for at least 1 hour, 2+ is even better. This allows for the cream to firm up.

If using lady fingers, simply place them around the glass and give them a nice shot of simple syrup and fill with cream...

[jeff]

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[jeff]

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