Carminantonio'S Tiramisu

• Zabaglione:
• 2 lg egg yolks
• 3 T sugar
• 1/4 C marsala wine
• 1/4 t vanilla
• 1/2 t finely grated lemon zest
• Pastry Cream:
• 1/4 C sugar
• 1 T flour
• 1/2 t finely grated lemon zest
• 1/2 t vanilla
• 1 lg egg yolk
• 3/4 C whole milk
• Whipped Cream:
• 1 C chilled heavy cream
• 1/4 C sugar
• 1/2 t vanilla
• Assembly:
• 2 C brewed espresso, warmed
• 1 t rum extract
• 1/2 C sugar
• 1/3 C mascarpone cheese
• 36 ladyfingers
• 2 T unsweetened cocoa powder

1. Zabaglione:
2. Combine egg yolks, sugar, marsala, vanilla, and lemon zest in a large mixing bowl. Whisk together until the yolks are fully blended and the mixture is smooth. Transfer the mixture to the top of a double boiler; fill the bottom pot with hot water and place the top pot on top. Over low heat, cook the egg mixture, stirring constantly, for about 8 min. or until it resembles a thick custard. I may bubble a bit as it reaches that consistency. Let cool to room temp, then cover and refrigerate at least 4 hrs or overnight, until thoroughly chilled.
3. Pastry Cream:
4. Combine the sugar, flour, lemon zest and vanilla in a medium saucepan. Add the egg yolk and half the milk. Whisk until smooth. Place the saucepan over low heat and cook, stirring constantly to prevent curdling. Add the remaining milk a bit at a time, stirring. After about 12 min. the mixture will be thick, free of lumps and beginning to bubble. Transfer to a bowl and cool to room temp, cover and refrigerate at least 4 hrs or overnight.
5. Whipped Cream:
6. Combine the cream, sugar, and vanilla in a bowl. Beat until mixture holds stiff peaks.
7. Assembly:
8. * Have ready a large rectangular serving platter.
9. * Combine espresso, rum extract, and sugar in a shallow baking dish, whisking to mix well. Set aside to cool.
10. * In a large bowl beat mascarpone with a spoon; this will make it easier to mix. Add the reserved zabaglione and pastry cream, blending until just combined. Gently fold in whipped cream. Set aside.
11. * Working quickly, dip 12 ladyfingers in the espresso- 1 sec per side. Transfer to the platter side-by-side in a single row. Spoon 1/3 of cream mixture on top, spread evenly to edges. Repeat to create 2 more layers. Wrap and refrigerate overnight
12. * Before serving, sprinkle with cocoa through a fine mesh strainer.

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Taken from www.epicurious.com/recipes/member/views/carminantonios-tiramisu-52389651 (may not work)