A Happy Ending
Posted By Mary Freeland on May 26, 2010
We hope you’ve enjoyed our movable feast (links at bottom of the post). It was our way to take you on a short culinary jaunt through some of the best dishes Tuscany and Italy herself have to offer. Here at Tuscan Home it’s our goal to help you bring that Tuscan style and philosophy into your life and home. Surrounding yourself with comfort and style and living a life that has a more relaxed pace are some of the pillars of what makes Tuscan living so attractive. Our philosophy is you can take Tuscany with you. Though, of course, we much prefer actually being there. Be sure to leave a comment on this post or any of the others in the Movable Feast series for a chance to win a lovely piece from our store. If you have a favorite Tuscan or Italian dish you’d like to share, please email us, we always welcome guest posts.
And now we will end this series the best way we know how, Happily! With a “Pick me up” or…
Tiramisu
Tiramisu
2 cups milk
3/4 cup sugar
1/4 cup
6 large egg yolks
1/4 cup Marsala
2 teaspoons vanilla extract
1/4 cup unsalted butter, cut into small pieces
1 cup mascarpone cheese
32 ladyfingers
Syrup:
1 1/2 cups of espresso (at room temperature)
1/3 cup sugar
1/4 cup Marsala
Finshing touch:
Cocoa Powder
1 ounce dark chocolate, grated or chopped
Fresh Raspberries or strawberries (optional)
In a medium saucepan heat 1 3/4 cups milk and 1/2 cup sugar until it just begins to come to a boil. In a heatproof bowl, whisk together the remaining 1/4 cup milk, 1/4 cup sugar, flour, and egg yolks. Gradually whisk headed milk mixture into this egg yolk mixture. Transfer into another large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. Once boiling, continue to whisk the mixture constantly until it thickens. Remove from heat and strain into a large bowl to remove any lumps. Whisk in the Marsala, vanilla extract, and butter. Immediately cover with plastic wrap to prevent a skin from forming on the custard. Refrigerate approximately two hours until chilled through.
In a separate bowl, beat mascarpone cheese until smooth. Upon sufficient cooling, remove custard from refrigeration and fold in the cheese. In a shallow bowl, combine espresso, sugar, and Marsala. Add additional sugar to taste. Dredge 8-10 ladyfingers in coffee mixture and place them side by side in a single layer over the bottom of your pan (we suggest a deep 9×5 pan). Working with 1/3 of the filling, spread it over the ladyfingers, ensure they are covered entirely. If desired sprinkle with shaved chocolate. Repeat with these steps creating layers until the pan is 3/4 full and top off with remaining cream. With plastic wrap, cover the cake and refrigerate a minimum of 6 hours.
To serve, sift Cocoa powder over the surface of the cake and sprinkle with shaved chocolate. If desired serve with fresh berries and fresh whipped cream on the side.
Gradire (enjoy)!
Other movable feast posts: Polpettine di Ricotta, Olive Alle Erbe, Prosciutto Crudo Con Fichi, Funghi Marinati, Nocciolini
This has to be one of my favorite desserts of all time…I’ll have to try this recipe out for it as I usually a slight different one.
I’ve really enjoyed the Movable Feast series…thank you for sharing such wonderful recipes!
This is the final blog post for the movable feast. Feel free to comment on any of them to be considered!
Great platter. Is this the post you are doing the giveaway on?