Delizioso! A gem of a creamy mascarponegelatin dessert, garnished with whipped cream and chocolate leaves!
Recipe: Tiramisu Marquise
1 cup crushed Italian hazelnut biscuits(about 16 cookies) 3 tablespoons Italian grappa (distilled liqueur) 2 ounces semisweet chocolate, cut into pieces 1 tablespoon instant espresso crystals 1 cup milk 3 egg yolks 1/3 cup granulated sugar 1 (1/4-ounce) envelope unflavored gelatin, softened in 3 tablespoonscold milk 1 pound Wisconsin Mascarpone cheese Whipped cream Chocolate leaves 4 to 5 cup mold
In a small bowl, combine crushed cookiesand grappa. Set aside.
In a medium saucepan, combine the chocolatepieces, espresso crystals and milk. Cook over medium-low heat,stirring constantly, until hot. Do not boil. Set aside.
In a medium mixing bowl, beat the eggyolks and sugar with an electric mixer until very light colored.Add the hot milk mixture. Stir. Return to pan. Whisk constantlyover medium-low heat until frothing subsides and the mixtureis thickened, about 10 to 12 minutes. Do not boil. Add softenedgelatin to the hot mixture. Stir until completely dissolved.Pour into a medium bowl. Set aside to cool, stirring occasionally.
When completely cool but not set, beatthe mixture into Mascarpone cheese with an electric mixer. Stirin the crushed cookies.
Rinse the mold with cold water. Pour themixture into the mold. Cover and refrigerate at least 12 hours.
To unmold, set into a basin of hot water1 to 2 seconds. Invert onto serving platter.
Garnish with whipped cream and chocolateleaves. Slice to serve.
Makes 8 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
Tiramisu recipe Kenwood Cooking Chef (in Greek)If the Tiramisu Marquise recipe was useful and interesting, you can share it with your friends or leave a comment.