An Ethereal wonder : tiramisu

Raspberry coolie in the bottom, topped with layers
of zabayon and " flake" chocolate in between layers




Strawberry coolie in the bottom with layers of ladyfingers, tiramisu and "flake" chocolate









This tiramisu ignites a feeling more fantastical than lust, every time I am about to devour this ethereal beauty. I know no peace until every last bite is gone! My friends and family wholeheartedly agree with everything I said here ! Ha! ha!

I make mine without liquor!

http://giddygastronome.blogspot.com/2008/03/tiramisu.html


Ingredients:

• 7 ( Egglands Best) egg yolks
• 1/2 c organic sugar crystals ( less 2 T)
  
• 1/3 c non-alcoholic sparkling white grape or ( Martinelli's sparkling apple cider)
• 1 c organic heavy whipping cream
• 8 oz mascarpone at room temp.
• 11/2 c brewed espresso coffee
• 2 T Torani hazelnut syrup
• 1 t vanilla( I use the one from Santo Domingo)
• 2 bags ladyfingers ( You will not use all of it)
• 6 squares dark Lindt chocolate
• 2 flakes ( English chocolate)
• Dutch cocoa for garnishing

Set up a bain- marie ( water bath) on the stove and cream together the yolks and the sugar in this heat proof bowl over a simmering water for about 10 mins. Pour in the sparkling white grape and beat with electric beater until the volume is thick and doubled( this will cook the egg yolks in a way) Remove the bain marie from heat rom heat and gingerly fold in the mascarpone. Cover with plastic wrap and store in refrigerator. This is my way of making a zabaglione. Whip the heavy whipping cream in a bowl, but set the bowl in some ice to keep the cream chilled. Fold this cream into your zabaglione and refrigerate again.

Prep for the ladyfingers ( Vicenzi brand):

Combine the espresso, Torani, 6 squares chocolate, vanilla and heat gently stirring to dissolve the chocolate. Cool this mixture. Dip each lady finger very quickly in this mixture and arrange in a single layer in a pretty dish. Cover with a layer of zabaglione and sprinkle with the flake and arrange another layer of ladyfingers on top and continue until done. Garnish with the cocoa.

I know you will enjoy this tiramisu just as much as I have!

In order to make the raspberry and the strawberry tiramisu, just macerate some of each kind of berry with some sugar and and layer a mixture of this berry coolie on the bottom of the dish. This addition of the raspberries and the strawberries cuts through all that cream and is a welcome surprise element that is soooooo divine!

Nazarina A.