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Cream Topping:
Put 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar in a medium sized
saucepan. Place over medium heat, and bring this mixture just to boiling,
stirring occasionally. Meanwhile, in a heatproof bowl, whisk together the
remaining 1/4 cup (60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks.
When the milk comes to a boil, gradually whisk it into the egg yolk mixture.
Transfer this mixture into a clean large saucepan and cook over medium heat,
stirring constantly, until it comes to a boil. When it boils, continue to stir for another minute or
two or until it thickens. Remove from
heat and strain into a large bowl. (This will remove any lumps that may have
formed.) Whisk in the Marsala (or rum), vanilla extract, and butter.
Immediately cover the surface of the custard with plastic wrap to prevent a
crust from forming. Refrigerate until thick and cold, at least two hours.
Once the custard
has cooled sufficiently, remove from the refrigerator. In a separate bowl, with
a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold,
or whisk, the cold custard into the mascarpone
until smooth.
Coffee
Soaking Syrup: In a large
shallow bowl
combine the coffee (espresso), sugar, and Marsala (rum). Taste and add more
sugar if you like.
To Assemble: Line a
9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with plastic wrap. Make sure the
plastic wrap extends over the sides of the loaf pan.
Have ready the ladyfingers, coffee mixture,
and cream filling.
Working
with one ladyfinger at a time, dip 7-8 ladyfingers in the coffee mixture and place
them, side by side, in a single layer onto the bottom of the loaf pan. Spoon 1/3
of the cream filling over the ladyfingers, making sure they are completely
covered. Repeat with another layer of ladyfingers by dipping another 7-8
ladyfingers in the coffee mixture and placing them on top of the cream. Again,
cover the ladyfingers with cream and repeat with another layer of ladyfingers,
cream, and ladyfingers. Cover the Tiramisu with plastic wrap and refrigerate at
least 6 hours, preferably overnight.
To Serve:
Remove the plastic wrap from the top of the tiramisu. Gently invert the Tiramisu
from the loaf pan onto your serving plate and remove the plastic wrap. Sift
cocoa powder and/or grated chocolate over the top of the Tiramisu and decorate with fresh raspberries.
Makes 8 - 10 servings.
Preparation time 30 minutes.
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References:
de Laurentis,
Giada. 'Everyday Italian'. Clarkson Potter/Publishers. New York: 2005.
Sax, Richard. 'Classic
Home Desserts'. Houghton Mifflin Company. New York: 1994.
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