Title: D'amico's Tiramisu
Categories: Dessert Italian
Yield: 16 Servings
| | | **BASE** |
| 1 1/2 | oz | Kahlua liqueur |
| 1 1/2 | c | Brewed espresso coffee |
| 24 | | Plain ladyfingers (not cream filled) |
| | | Zabaglione (recipe below) |
| | | Cream Filling (recipe below) |
| | | Grated semisweet chocolate, or chocolate shavings |
| | | Fresh strawberries (opt.) |
| | | **ZABAGLIONE** |
| 11 | | Egg yolks |
| 1/2 | c | Granulated sugar |
| 3/4 | c | Marsala wine |
| | | **CREAM FILLING** |
| 1 | pt | Whipping cream (thoroughly chill bowl, beaters & cream) |
| 1 | lb | Mascarpone (double or triple Italian cream cheese) softened |
| 1/2 | lb | Powdered sugar |
FOR BASE: Pour Kahlua into espresso. Line the bottom of a 13x9x2" pan
with ladyfingers, about 1/4" thick. Spread Cream Filling over Zabaglione.
Chill. Cut into 12 - 16 pieces. Serve in shallow bowl garnished with
chocolate and strawberries. NOTE: Ladyfingers may be found at specialty
bakeries, or at the supermarket in the freezer section or near the produce
department. ZABAGLIONE: Combine egg yolks, sugar and wine in a stainless
steel bowl over boiling water and whisk constantly until frothy. CREAM
FILLING: Combine whipping cream, mascarpone and sugar; beat until smooth.
NOTE: Mascarpone cheese is a key ingredient, but if it is unavailable,
here's a substitute: Mix 12 ounces of softened cream cheese, 1/4 c sour
cream and 2 tablespoons whipping cream. Beat until blended and fluffy.
Source: Houston Chronicle, from D'Amico's Restaurant. MM: Lyn.