Mormon Tiramisu
Sabayon-Mascarpone Mixture:
12 oz mascarpone cheese
5 egg yolks
6 T sugar
2 T cranberry-grape juice
2/3 c heavy cream
1/2 t vanilla extract
Sabayon topping sauce:
1 c sabayon-mascarpone mixture
2 T cranberry-grape juice
Not-So-Espresso Mixture:
1 1/2 c dark hot chocolate, still hot
1 t rum flavoring
Whipped cream:
1/2 c heavy cream
1 T sugar
1/2 t vanilla extract
Additonal ingredients:
20 Italian ladyfinger cookies
2 T shaved chocolate
To make the Sabayon-Mascarpone mixture:
1. Put the mascarpone in a mixing bowl, beat until smooth and creamy. Set aside.
2. In a separate bowl, combine egg yolks, 4 T of the sugar, and the cranberry-grape juice. In a double boiler, whisk the mixture until it triples in volume (about 5 mins). Cover and chill.
3. In a mixing bowl, combine the cream, 2 T of sugar, and vanilla. Beat until soft peaks form, then fold into mascarpone. Add the egg mixture, folding gently. Refrigerate.
For the topping:
Remove 1 c of the sabayon-mascarpone mixture to mix with the cranberry-grape juice.
To make the Tiramisu:
1. In a separate bowl, mix cream, sugar, and vanilla, whisking until a whipped cream is formed. Fold in a a cup of the sabayon-mascarpone mixture. This is our sabayon whipped cream.
2. Pour rum flavoring into the hot chocolate.
3. In a 9x9 baking dish, spread a small amount of the sabayon whipped cream.
4. One at a time, submerge ladyfingers into chocolate-rum drink, then layer them onto the bottom of the pan. It should take roughly 10 ladyfingers. Use more as needed to get a tight fit across the pan.
5. Spread the remaining sabayon whipped cream over these ladyfingers, then gently tap the pan on your work surface to remove air bubbles.
6. Similarly to step 4, dip and layer remaining ladyfingers. This time, layer the cookies at right angles to the previous layer.
7. Spread the rest of the Sabayon-Mascarpone mixture over the ladyfingers, again tapping to remove bubbles.
8. Smooth surface with a spatula, cover and refrigerate at least 12 hours.
9. Serve by pouring the reserved Sabayon topping sauce on each portion, then sprinkle shaved chocolate on top.
Sabayon-Mascarpone Mixture:
12 oz mascarpone cheese
5 egg yolks
6 T sugar
2 T cranberry-grape juice
2/3 c heavy cream
1/2 t vanilla extract
Sabayon topping sauce:
1 c sabayon-mascarpone mixture
2 T cranberry-grape juice
Not-So-Espresso Mixture:
1 1/2 c dark hot chocolate, still hot
1 t rum flavoring
Whipped cream:
1/2 c heavy cream
1 T sugar
1/2 t vanilla extract
Additonal ingredients:
20 Italian ladyfinger cookies
2 T shaved chocolate
To make the Sabayon-Mascarpone mixture:
1. Put the mascarpone in a mixing bowl, beat until smooth and creamy. Set aside.
2. In a separate bowl, combine egg yolks, 4 T of the sugar, and the cranberry-grape juice. In a double boiler, whisk the mixture until it triples in volume (about 5 mins). Cover and chill.
3. In a mixing bowl, combine the cream, 2 T of sugar, and vanilla. Beat until soft peaks form, then fold into mascarpone. Add the egg mixture, folding gently. Refrigerate.
For the topping:
Remove 1 c of the sabayon-mascarpone mixture to mix with the cranberry-grape juice.
To make the Tiramisu:
1. In a separate bowl, mix cream, sugar, and vanilla, whisking until a whipped cream is formed. Fold in a a cup of the sabayon-mascarpone mixture. This is our sabayon whipped cream.
2. Pour rum flavoring into the hot chocolate.
3. In a 9x9 baking dish, spread a small amount of the sabayon whipped cream.
4. One at a time, submerge ladyfingers into chocolate-rum drink, then layer them onto the bottom of the pan. It should take roughly 10 ladyfingers. Use more as needed to get a tight fit across the pan.
5. Spread the remaining sabayon whipped cream over these ladyfingers, then gently tap the pan on your work surface to remove air bubbles.
6. Similarly to step 4, dip and layer remaining ladyfingers. This time, layer the cookies at right angles to the previous layer.
7. Spread the rest of the Sabayon-Mascarpone mixture over the ladyfingers, again tapping to remove bubbles.
8. Smooth surface with a spatula, cover and refrigerate at least 12 hours.
9. Serve by pouring the reserved Sabayon topping sauce on each portion, then sprinkle shaved chocolate on top.
posted by: Crystal Parkinson
