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Tiramisu Marquise recipe

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)

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