Aaronson Tiramisu Recipe

Aaronson Tiramisu
 
 Recipe By     : Susan Aaronson
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Egg yolks
      1/2  c             Sugar
      3/4  c             Sugar
      1/4  c             Kahlua
   15      oz            Mascarpone cheese
      1/4  c             Rum
    2      c             Heavy cream -- whipped stiff
      1/4  c             Grand Marnier
                         SOAKING MIXTURE
    2      c strong      coffee
           in            Italian markets
 
 Beat the egg yolks with the sugar until light in color and the batter forms a
`ribbon' when the beater is lifted and the batter doesn't `plop' off the beater
but rather falls back on itself in a ribbon. Add the mascarpone, beating well
and then the heavy cream. Put in the refrigerator.
   Soaking: Mix the coffee, sugar and liqueurs together until sugar is
 dissolved. Pour half of the mascarpone mixture into a large bowl. Dip 1
 ladyfinger at a time into the coffee mixture until thoroughly moistened but
 not dripping.
 If you allow the ladyfingers to absorb too much of the coffee mixture, they
will exude their liquid into the cream layer and the cream will be watery.
 Cover the entire surface of the cream layer with the dipped ladyfingers.
 Pour the remaining mascarpone mixture over the ladyfingers, smoothing with a
spatula.  Chop some bittersweet chocolate into medium/small chunks and sprinkle
over the top of the dessert. Refrigerate for at least 8 hours, overnight is
best. Serve cold. This is a truly decandent dessert
 
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