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Aged Espresso Balsamic Tiramisu

Aged Espresso Balsamic Tiramisu

Yields1 Serving
YOU'LL NEED
 5 Egg yolks
 2 Granulated sugar
 16 oz Mascarpone - Softened
 1 cup Heavy whipping cream
 ¼ cup Sweet Marsala wine
 ¾ cup Strong brewed coffee or espresso
 24 Lady fingers
 3 tbsp Rum
 3 tbsp Espresso Balsamic
  cup Ground chocolate
PREPARATION
1

. 5 large egg yolks
. 2/3 cup + 2 Tbs. granulated sugar
. 16 oz. mascarpone - softened
. 1 cup heavy whipping cream
. 1/4 cup sweet Marsala wine
. 3/4 cup strong brewed coffee or espresso
. 24 lady fingers
. 3 tablespoons rum
. 3 tablespoons Espresso Balsamic
. 1/3 cup ground chocolate

1. Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and
tripled in volume. Place the egg yolks in a large heat proof bowl set over a
medium saucepan of simmering water. Add the Marsala and continue whisking
constantly for about five minutes or until the temperature of the mixture reaches
150 degrees on a digital thermometer. Set aside and allow to cool for 10
minutes.

2. In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream
until soft peaks form. Gently fold the zabaglione (egg yolk mixture) in to the
mascarpone mixture. Blend the espresso or coffee with the remaining two
tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.

3. Working with 1 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. Sprinkle with ground chocolate. Repeat this process two more times
finishing with a layer of mascarpone and ground chocolate on top. Cover the
tiramisu with plastic and refrigerate at least 6 hours.

Ingredients

 5 Egg yolks
 2 Granulated sugar
 16 oz Mascarpone - Softened
 1 cup Heavy whipping cream
 ¼ cup Sweet Marsala wine
 ¾ cup Strong brewed coffee or espresso
 24 Lady fingers
 3 tbsp Rum
 3 tbsp Espresso Balsamic
  cup Ground chocolate

Directions

1

. 5 large egg yolks
. 2/3 cup + 2 Tbs. granulated sugar
. 16 oz. mascarpone - softened
. 1 cup heavy whipping cream
. 1/4 cup sweet Marsala wine
. 3/4 cup strong brewed coffee or espresso
. 24 lady fingers
. 3 tablespoons rum
. 3 tablespoons Espresso Balsamic
. 1/3 cup ground chocolate

1. Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and
tripled in volume. Place the egg yolks in a large heat proof bowl set over a
medium saucepan of simmering water. Add the Marsala and continue whisking
constantly for about five minutes or until the temperature of the mixture reaches
150 degrees on a digital thermometer. Set aside and allow to cool for 10
minutes.

2. In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream
until soft peaks form. Gently fold the zabaglione (egg yolk mixture) in to the
mascarpone mixture. Blend the espresso or coffee with the remaining two
tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.

3. Working with 1 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. Sprinkle with ground chocolate. Repeat this process two more times
finishing with a layer of mascarpone and ground chocolate on top. Cover the
tiramisu with plastic and refrigerate at least 6 hours.

Aged Espresso Balsamic Tiramisu