Tiramisu

Tiramisu is an Italian luxurious dessert,creamy and rich and is taking dessert to a new level.Italian word Tiramisu means 'pick me up' and it is definitely a dessert that makes you happy! It is filled with layers of savoiardi/ladyfingers biscuits and creamy custard made with egg yolks and mascarpone cheese.The wonderful flavor is from espresso coffee,cocoa and rum/sweet Marsala wine (I used rum extract instead).
Tiramisu is traditionally made with raw egg yolks. If you are using the raw eggs make sure they are fresh.If you are not comfortable using raw eggs you can use the double boiling method and heat the egg yolks. For this recipe I used home made mascarpone cheese from left over heavy cream. The dessert is put together the day before it is served, for the flavors to get infused. Try this,you will surly love it :)

Recipe adapted from: Chow Ciao of Chef Fabio Viviani

Ingredients
Mascarpone cheese-1 pound
Egg yolks- 4
Sugar- 1/2 cup
Espresso coffee- 1 1/3 cup (brewed)
Rum extract- 1 tsp
(or Marsala wine/rum- 3-4 tbs)
Lemon zest- 1/3 tsp
Ladyfinger biscuits- 24
Cocoa powder- to dust on top
Chocolate shavings- to garnish

To make mascarpone cheese
Heavy cream- 700 ml
lemon juice- 1/2 lemon
Double boiler

To make the mascarpone cheese
Heat heavy cream in a double boiler in medium heat for about fifteen minutes or till the cream starts bubbling at the edges. Add lemon juice and stir. Continue cooking in medium heat. There will be no curdling but it will start thickening into a custard form( another 15-20 minutes). Allow this to cool down.Take cheese cloth and fold into three or four layers and place in a sieve. Strain the custard and allow it to rest for an hour. Do not squeeze it. Refrigerate this for several hours and it will thicken inside the fridge.

The recipe source is from here,pls check to get a detailed description.

To make the cream filling.

Brew espresso coffee and allow it to cool down to room temperature. Mix in rum extract or Marsala wine and keep aside

Whisk egg yolks and sugar till it is pale and light. Add lemon zest and one tbs of the coffee mixture and blend. Add mascopone cheese and whisk till it is well combined and light. Refrigerate this for about half an hour and allow it to set.
Note:To use the double boiling method whisk egg yolks and sugar and place it in a double boiler and continuously whisk in low medium flame for about four to five minute. Take it out before the eggs start cooking and turn into custard form. Continuously whisk till it cools down and then add the mascopone cheese

To assemble
Take a glass dish. I used Pyrex 1 1/2 qt dish for this. Take ladyfinger and dip in espresso and layer in the bottom of the dish. Do not dip biscuits in coffee for too long,just for a few seconds. Pour half of the cream filling and spread it evenly to all edges. Take one tsp of cocoa in a sieve and dust it in a thin layer on top. Place the second layer of ladyfinger dipped in coffee and the rest of the cream filling. Dust again with cocoa powder. Refrigerated this overnight. Before serving garnish with chocolate shavings. Enjoy!