From the demo: Tiramisu Two Ways
Recipes Courtesy of Chef Gina Zollman
6 egg yolks
¾ cup superfine baking sugar
2/3 cup half-n-half
1 pound mascarpone cheese or 2 packages (8 ounces each) cream cheese, softened
1 ¼ cups whipping (heavy) cream
½ teaspoon vanilla
½ cup brewed espresso (Shotz available at Surfas is great)
2 tablespoons rum or 1 teaspoon rum flavoring
3 packages ladyfingers
2 tablespoons unsweetened baking cocoa
2 ounces semisweet chocolate, shaved (optional)
1. Beat egg yolks and sugar in 2 quart saucepan until well blended. Beat in half-n-half. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Boil and stir for 1 minute; remove from heat. Pour into medium bowl; place plastic wrap directly onto surface of custard mixture. Refrigerate about 1 hour or until chilled.
2. Add cheese to custard mixture. Beat with electric mixer on medium speed until smooth; set aside. Beat whipping cream and vanilla in chilled medium bowl on high speed until stiff; set aside. Mix espresso and rum or rum flavoring.
3. Separate ladyfingers horizontally; brush with espresso mixture (do not soak). Arrange half the ladyfingers in single layer in ungreased baking dish, 11 x 7x 1 ½ inches. Spread half of the cheese mixture over ladyfingers; spread with half of the whipped cream. Sprinkle with cocoa. Repeat layers with remaining ladyfingers, cheese mixture and whipped cream. Sprinkle again with cocoa. Refrigerate at least 4 hours but no longer than 24 hours to develop flavors. Store covered in refrigerator.
4. Optional: shave semisweet chocolate over chilled Tiramisu before serving. Enjoy!
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