* Exported from MasterCook Mac * Tiramisu (6) Recipe By : Bon Appetit Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Egg yolks 6 tb Sugar 6 tb Dry marsala 1 lb Mascarpone -- room temperature 2/3 c Whipping cream -- chilled 1/3 c Espresso -- freshly brewed 1/4 c Dark rum 3 tb Sugar 1 ts Vanilla extract 1 Layer sponge cake (12x6x1") -- - cut 3 tb Bittersweet chocolate -- shaved 3 tb Espresso coffee -- fine grind Hi Scott, hi Stacy! Know you love desserts, so I thought I'd share this fabulous recipe from Bon Appetit with you. Granted, it is a bit time-consuming, but should keep you busy--and... it is so worth the wait. Whisk yolks, 6 tb sugar, and Marsala in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow water to touch bottom of bowl). Using portable electric mixer beat until mixture triples in volume about 5 minutes. Cover zabaglione and refrigerate until well chilled. (Can be prepared 2 days ahead). Place mascarpone in large bowl. Using electric mixer whip cream with 2 tb sugar in medium bowl to soft peaks. Fold into mascarpone. Gently fold in zabaglione. Refrigerate until well chilled about 3 hours. Combine espresso coffee, rum, 3 tb sugar, and vanilla in small bowl. Brush over both sides of cake pieces. Place generous 1 tb mascarpone mixture in bottom of each of 8 balloon-shaped wineglasses. Set cake square or wedge into each at angle. Top with remaining mascarpone mixture. Combine shaved chocolate and ground coffee beans. Sprinkle over desserts. Refrigerate until chilled at least 30 minutes and up to 3 hours. Note: Instead of 12x6x1" layer sponge cake cut into eight 3" squares you may use a 9" round sponge cake cut into eight wedges. Take all the time you need to enjoy this scrumptious recipe! Rita in ever so sunny and beautiful Scottsdale... Date: 02/22/92 Posted by: Jason McDonald - - - - - - - - - - - - - - - - - -