Markham Tiramisu
- water
- sugar
- expresso coffee
- brandy
- heavy whipping cream
- 1/3 cup sugar
- vanilla extract
- mascarpone cheese
- ladyfingers (Savoiardi)
- cocoa powder
- spatula
- large serving bowl
- electric blender
- 1. combine water, sugar in small suacepan, bring to simmer, stirring occasionally
- 2. remove from heat, cool, add coffee and brandy
- 3. whip cream with sugar and vanilla until soft peaks form, fold cream into softened (room temp) mascarpone cheese
- 4. to assemble; have a shallow 2 qrt baking dish or gratin dish ready, gently dip each ladyfinger in espresso syrup and place in single layer on body of dish
- 5. spread 1/2 the filling over top of ladyfingers
- 6. repeat with another layer of ladyfingers
- 7. cover with remaining filling and smooth with metal spatula
- 8. cover with plastic wrap and refrigerate for up to 24 hrs before serving
- 9. just before serving top with either lightly dust with cocoa powder or shaved chocolate
water, sugar, expresso coffee, brandy, heavy whipping cream, sugar, vanilla, mascarpone cheese, ladyfingers, cocoa, serving bowl, electric blender
Taken from www.epicurious.com/recipes/member/views/markham-tiramisu-50078705 (may not work)