This month’s recipe is for Tiramisu. This was served up at our recent Thanksgiving feast by Jean’s sister, Mary Harrison, and was a big hit. All of the food was just great but this was served at the end and boosted spirits as the alkaline tide of digestion was rolling in.
This version has been modified by Mary to be gluten-free and is none the worse for it. It’s best made the day before and allowed to rest properly.
And, as always, be careful with eggs that don’t get cooked.
2 egg yolks
12 tablespoons sugar
500 grams mascarpone (1 large tub)
1 cup heavy whipping cream
Pinch of salt
10 tablespoons Marsala
2 cups espresso, plus more if needed
3 packets ladyfingers — Mary recommends Schar brand, gluten-frree lady fingers found at Whole Foods and just right for a 9X13 inch pan.
1 whole cup chopped semisweet chocolate
Place the 2 eggs and 2 whole egg yolks in an electric mixer bowl and add approximately 8 tablespoons of sugar. With whisk attachment beat until the mixture forms a good ribbon (should nearly have soft peaks). Once the correct consistency is achieved, whisk in the Mascarpone cheese. In a separate bowl, whip the cream along with 2 tablespoons sugar and a pinch of salt.
Once hard peaks form, add the whipped cream to the egg/Mascarpone mixture and beat until smooth, adding approximately 2 tablespoons Marsala.
In a separate bowl, pour the hot espresso and add 2 tablespoons sugar and 8 tablespoons Marsala. If there’s anyone who’s avoiding alcohol you can heat the Marsala gently in a saucepan until the alcohol evaporates, then add to the coffee. But do check with anyone who might have a problem as people have different tolerances and it’s not always possible to remove all the alcohol.
Assembly: One at a time, quickly dip each biscuit in the espresso mixture. Set them aside, then dip again. The guten-free ladyfingers are bigger than standard and need a bit more coffee/Marsala to get them moist. Don’t be tempted to soak them — they’ll go soggy and part of the charm will be lost. Place them on the bottom of a 9 by 13 glass baking pan. Continue until you have an entire layer of biscuits on the bottom of the pan.
Using a spatula spread half of the mascarpone cream over the biscuits. Repeat the process above to make a second layer. This should fill the pan.
Finish: Refrigerate 8 to 10 hours or overnight. Grate the chocolate over the top. Enjoy!