Espresso Balsamic Tiramisu
INGREDIENTS:
5 large egg yolks
2/3 C + 2 T granulated sugar
16 oz mascarpone cheese
1 C heavy cream
1/4 C Marsala wine
3/4 C strong brewed coffee or espresso
24 lady fingers
1/3 C ground chocolate
1/4 C Rum
DIRECTIONS:
Whisk 1/3 cup of sugar with egg yolks for 2 minutes until light yellow and tripled in volume. Place in a large heat proof bowl. Set bowl over a shallow saucepan of simmering water. Add the Marsala and continue whisking constantly for about 5 minutes, or until the temperature of the mixture reaches 150. Allow to cool for 10 minutes.
In a large bowl, whip the mascarpone and 1/3 cup of sugar with the. heavy cream until soft peaks form. Gently fold in the egg mixture.
Blend in the espresso or coffee with the remaining 2 T of sugar, rum and espresso balsamic until the sugar dissolves.
Working with 2 cookie at a time, dipping a total of 8 cookies into the espresso per layer. Arrange the lady fingers in a. single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.
Cover the tiramisu with plastic and refrigerate at least 6 hours. Immediately before serving, shave dark chocolate over top or dust with cocoa powder.