Tiramisu is an Italian developed dessert that like many trifle-like recipes varies with the cook. This variation uses the traditional method of making a zabaglione to create the custard that is mixed with the Mascarpone.
In most recipes sweet Marsala wine is used with the Mascarpone and the zabaglione. Instead of the Marsala, I have used a Cabernet Franc Icewine. Canada is an award winning producer of icewines.
The literal meaning of tiramisu is pick me up and I hope you will find that this recipe revives your spirits on this 2nd day of 2013…after all the feasting of the holidays and toasting in the New Year.
Enjoy!
Tiramisu – A Canadian Variation
Print recipeIngredients
- 36-48 lady finger cookies (often found in grocery that carries Italian ingredients)
- 1/2 vanilla bean pod (sliced lengthwise, the seeds scraped out & half pod used)
- 1/4 cup rum
- 1oz dark cooking chocolate ((usually one square) chopped into smaller pieces)
- 1 cup brewed espresso coffee
- just enoughcocoa powder
zabaglione
- 5 egg yolks
- 1/2 cup sugar
- 1/3 Cup plus 2 tbsp ice wine (I used a Cabernec Franc, but any good ice wine would do)
- 1 cup whipping cream (whipped until soft peaks form)
- 475g Mascarpone cheese (softened to room temperature)
Directions
| Dipping Mixture for the lady fingers | |
| In a small saucepan, combine espresso, chocolate pieces, 1/2 vanilla pod, vanilla seeds which have been scraped from the pod, rum, and the 2 tbsp of icewine. Heat gently, and stir to dissolve the chocolate. Remove the vanilla pod. Then, chill the mixture to cool it down (about 15 minutes). | |
| Zabaglione | |
| Prepare the double boiler. Fill a pot of water about half full and bring to a boil; then reduce the heat to a simmer. The bowl in which the Zabaglione will be prepared needs to be heat proof and able to sit over the boiling water without touching it. | |
|
Cream the egg yolks in a heatproof dish using an electric mixer until they start to become lemon coloured. Add the 1/2 cup of sugar and beat until the sugar is mixed in. Place this dish over the pot with the simmering water. Continue to beat the egg yolks and sugar until they become thick and yellow coloured. Then add the 1/3 cup of ice wine and continue to beat it over the water. The mixture will thicken and about double in volume. This can take 10 minutes or longer.  | |
| Remove it from the heat and stir in the Mascarpone until completely blended. This is a Zabaglione (Italian custard). Set aside. | |
| In a glass bowl, with chilled beaters, whip the whipping cream until soft peaks form. Fold the whipped cream into the Mascarpone mixture. | |
|
Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer in the bottom of a trifle bowl. Do not soak the cookies or they will become too moist. Spread JE (Just Enough) of the Mascarpone mixture on top of the dipped ladyfingers so that they are nicely covered. Repeat with more layers until the Mascarpone mixture is used up. Always end with the Mascarpone mixture.  | |
|
Using a finely meshed sieve, sprinkle the top with cocoa powder.  | |
|
You might also like to finely chop some dark chocolate to sprinkle on top of the cocoa powder.  | |
| Refrigerate at least two hours before serving | |